OAKaTRttT 


CORNER  BOOK  SHOP 


B 


DEIDIOAXION 


To  AT.I.  THE  HOUSEWIVBS  A^^D  SWEETHEARTS  THROUGHOUT 
THE  I.AND  WHO  ARE  AIMING  AT  GREATER  PERFECTION  IN 
THE  ART  OF  COOKING,  THIS  I,ITTI,E  BOOK^  IS  RESPECTFULLY 
DEDICATED. 


TWENTIETH  CENTURY 


A  FEAST  OF  GOOD  THINGS 


A  CAREFUL  COMPILATION  OF  TRIED 
•AND  APPROVED  RECIPES. 


The  Ladies  Aid  Society  of  the  Baptist  Church 

Piano,  III. 

OKKIGKRS 

. 

Mrs.  Effie  Humiston 

President 

Mrs.  Lena  Tyler 

Vice-President 

Mrs.  Lena  Tyler 

Secretary 

Mrs.  Martha  Turpin 

Treasurer 

IQOT 

Copyrighted  1905 

LILLIAN  V.  WYRICK 

Angola,  Ind. 


COMMANDMENTS      THAT      RULE      HOUSEKEEPERS. 


To  manage  her  household  so  that  the  comfort,  health 
and  well  heing  of  every  member  shall  be  insured  is  a 
difficult  task  for  a  woman,  and  requires  much  tact,  as 
well  as  domestic  ability. 

To  accomplish  this  she  must  make  it  her  aim: 

To  spend  wisely  as  well  as  to  save. 

To  choose  and  buy  food  which  those  who  eat  will  enjoy 
and  which  will  be  suited  to  their  needs. 

To  have  this  food  cooked  in  such  a  way  that  it  will 
be  agreeable,  wholesome  and  digestible,  and  to  have  the 
meals  served  punctually  and  in  order. 

To  see  that  every  part  of  the  home  is  kept  clean  al- 
ways, because  dirt  is  degrading  and  brutalizing  and  leads 
to  disease  and  crime. 

To  see  that  all  those  to  whom  she  is  responsible  are 
suitably  and  comfortably  clad,  and  to  study  beauty  and 
becomingness  in  her  own  dress  as  well  as  mere  com- 
fort. 

To  respect  the  rights  of  others  and  train  her  children 
and  servants  to  do  the  same. 

To  do  everything  "by  example,  by  influence,  by  encour- 
agement, and  by  sympathy,  to  make  those  who  dwell 
under  the  roof  good  and  virtuous. 

To  try  to  make  all  who  come  within  her  reach  happy. 

To  permit  no  injustice,  wrong  or  unkindness  to  be 
done  even  to  the  meanest. 

To  constitute  herself  the  protector  of  all  who  come 
under  her  roof,  even  to  the  dumb  animals. 

To  seek  to  extend  her  influence  beyond  the  four  walls 
of  her  home;  to  benefit  those  outside,  because  the  best 
use  a  woman  can  make  of  her  home  is  to  share  its  com- 
forts with  those  who  have  none. 


"We  may  live  without  poetry,  music  and  art; 

We  may  live  without  conscience  and  live  without  heart. 

We  may  live  without  friends,  we  may  live  without  books. 

But  civilized  man  cannot  live  without  cooks. 

He   may  live   without   books — what  is  knowledge     but 

grieving? 
He  may  live  without  hope — what  is  hope  but  deceiving? 
He  may  live  without  love — what  is  passion  but  pining? 
But  where  is  the  man  that  can  live  without  dining?" 

—  Owen  Meredith. 

utJtr 

"Though  we  eat  little  flesh  and  drink  no  wine. 
Yet  let's  be  merry;  we'll  have  tea  and  toast; 
Custards  for  supper,  and  an  endless  host 
Of  syllabubs  and  jellies  and  mince  pie, 
And  other  such  ladylike  luxuries." 

—  Shelley. 

"Heaven  sends  us  good  meat,  but  the  devil  sends  us 
cooks."  _  Garrick. 

(Epigram  on  Goldsmith's  Retaliation.) 

"A  good  cook  is  a  good  grace; 
Such  a  one  is  hard  to  place." 

— Perrin's  "After  Thoughts." 


MAGIC  SUPPER 

BILL  OF  FARE 


1  A  Chilly  Reception, 

2  A  link  from  Friendship, 

3  Symptoms  of  Love, 

4  Splinters  of  Fun, 

5  Adams  Ale, 

6  A  Magic  Circle, 

7  A  piece  of  the  Moon, 

8  Forbidden  Fruit, 

9  Preacher's  Delight, 
10  A  Hot  Time, 


1  Frozen  Fruit 

2  Weinerwurst 

3  Pickles 

4  Tooth  Picks 

5  Water 

6  Doughnuts 

7  Cheese 

8  Apple 

9  Chicken 
10  Coffee 


COOKTKS   AND    DOUGHNUTS  33 

M'KINLEY  DROP  CAKE. 

Two  eggs,  2  cups  ''C"  sugar,  1  cup  lard  and  but- 
ter mixed,  1  cup  molasses,  1%  cups  sour  milk,  2  tea- 
spoons soda,  3  teaspoons  ginger,  flour  to  make  a  thick 
batter.    Drop  in  pan  in  small  spoonfuls. 

GINGER  SNAPS. 

One  cup  shortening,  1  cup  brown  sugar,  1  cup 
molasses,  3  eggs,  1  tablespoon  ginger,  1  tablespoon 
soda,  1  tablespoon  vinegar.  Boil  molasses,  sugar, 
shortening,  ginger  and  vinegar  together;  when  cold 
add  eggs  and  soda.  Add  flour  enough  for  a  stiff 
dough. 

HERMITS. 

Three  eggs,  li/^  cups  brown  sugar,  1  cup  butter,  1 
cup  chopped  raisins,  2  tablespoons  mixed  spices,  flour 
to  roll;  cut  like  cookies. 

FRIED  CAKES. 

One  cup  sugar,  1  cup  cream,  sweet  or  sour,  2  eggs, 
beaten  well,  1  cup  sour  milk,  1  heaping  teaspoon  soda^ 
1  teaspoon  cream  tartar,  salt  and  nutmeg. 

BILL  COOKIES. 

Bill  Cookies,  and  rightly  they  are  named, 

If  they  are  gone  in  a  jiffy  no  one  can  be  blamed, 

Take  one  cup  of  sugar,  a  half  cup  of  lard ; 

Cream  these  together,  add  two  eggs  and  beat  hard. 

One  scant  teaspoon  of  soda,  now  put  in  cup. 

Add  a  mite  of  hot  water,  and  now  'twill  foam  up ; 

Sift  three  cups  of  flour  and  place  in  a  bowl, 

Mix  smoothly  and  swiftly,  and  then  neatly  roll ; 

If  the  dough  is  too  soft,  a  little  flour  add, 

I  '11  assure  better  cookies  your  husband  ne  'er  had. 

FRIED  CAKES. 

Two  eggs,  1  cup  buttermilk,  1  cup  sugar,  1  tea- 
spoonful  soda,  3  tablespoonfuls  of  melted  lard,  a  little 
salt.    Mix  soft. 


34 


COOKIES   AND    DOUGHNUTS 


JUMBIiE  COOKIES. 

Two  cups  sugar  3  eggs,  1  cup  butter,  1  cup  sweet 
milk,  1  teaspoon  soda,  1  teaspoon  cream  tartar,  1  tea- 
spoon  baking  powder,  flour  to  make  dough  stiff  Enough 
to  roll.  •  Flavor  to  suit  taste.  ^ 


m:smoranda  35 


"^^  MEMORANDA 


PASTRY 


"See  that  your  kitchen  fire  be  bright, 
And  ycur  hands  be  n«at  and  skilled: 
For  the  love  of  man  oft  takes  its  flight 
If  his  stomach  be  not  well  filled." 

RHUBARB  PIE. 

Take  the  tender  stalks,  strip  off  the  skin  and  cut  in 
small  pieces,  put  them  in  a  stew  pan  with  just  a  little 
water  and  stew  until  soft.  If  there  is  too  much  water 
drain  it  off,  add  sugar  to  taste.  Beat  2  eggs  very- 
light  and  stir  them  into  enough  rhubard  to  fill  one 
pie  plate.  Bake  in  an  under  crust,  use  the  whites  to 
frost  the  top.  The  stewed  rhubarb  makes  a  nice  sauce 
for  supper. 

DRIED  PEACH  PIE. 

Stew  peaches  until  tender,  mash  fine  and  add  for 
two  pies  1/2  teacup  sweet  cream,  1  teacup  sugar, 
bake  with  two  crusts,  or  omit  cream  and  add  %  tea- 
cup boiling  water  and  butter  size  of  hickorynut. 

SOUTHERN  TOMATO  PIE. 

For  one  pie  peel  and  slice  green  tomatoes,  add  4 
tablespoons  sugar,  flavor  with  nutmeg  or  cinnamon, 
nutmeg  is  the  best.  Bake  with  two  crusts  slowly. 
This  tastes  very  much  like  green  apple  pie. 

PUMPKIN  PIE. 

One  quart  pumpkin,  4  eggs,  1  gill  molasses,  4  ounces 
sugar,  2  ounces  butter,  2  teaspoons  ginger,  1  teaspoon 
cinnamon,  %  teaspoon,  each,  nutmeg  and  salt. 


38  PASTRY 

ORANGE  CREAM  PIE. 

One  large  orange  and  %  of  a  lemon,  1  cup  sugar, 
butter  size  of  walnut,  2  tablespoons  corn  starch,  4 
eggs,  1/2  cup  of  milk.  Put  milk  and  1  cup  boiling 
water  in  double  boiler,  then  grate  the  yellow  part  of 
orange,  squeeze  juice  into  a  bowl  and  lemon  juice  also, 
then  put  the  orange  and  lemon  in  another  bowl  and 
pour  1  cup  boiling  water  over  and  let  stand  until  you 
beat  the  4  yolks  and  whites  of  1  with  the  butter,  sugar 
and  starch,  then  add  the  juice  and  grated  rind  and 
the  water  from  the  orange  and  lemon,  a  pinch  of  salt, 
then  pour  into  the  boiling  milk  and  water,  stirring  all 
the  time  until  well  cooked.  Bake  shell,  put  in  mixture 
and  add  whites  of  eggs  whipped  stiff  with  a  little 
orange  flavor  and  powdered  sugar  to  top  off  pie. 
Brown  in  oven. 

CRUMB  PIE. 

One  cup  molasses,  1  cup  water,  spice  to  suit  taste, 
1  teaspoon  soda,  for  crumbs,  1  cup  sugar,  1  cup  lard 
and  butter,  4  cups  flour,  mix  in  crumbs  and  bake  in 
four  pans. 

CREAM  PIE. 

One  pint  milk,  yolks  of  2  eggs,  2  tablespoons  corn 
starch,  3  tablespoons  sugar ;  wet  the  starch  with  a  lit- 
tle cold  milk,  beat  the  yolks  and  sugar  together  and 
add  to  the  boiling  milk,  add  a  lump  butter  and  flavor. 
Take  whites  of  2  eggs  for  frosting.  Bake  your  crust, 
then  add  this  mixture,  then  frost. 

STRAWBERRY  SHORT  CAKE. 

Mix  2  cups  sifted  flour,  2  teaspoons  baking  pow- 
der, 1  teaspoon  salt,  %  cup  butter,  wet  with  about - 
%  cups  milk  or  water;  roll  on  well-floured  board  to 
fit  pan,  half  inch  thick;  butter  the  side  and  put  on 
another  cake;  bake  in  hot  oven.  Have  berries  well 
washed,  mashed  and  sweetened;  separate  cake,  but- 
ter while  hot;  spread  generously  with  the  berries; 
cover  top  with  berries.    Serve  at  once. 


PASTRY  39 

TRANSPARENT  PIE. 

Three  cups  white  sugar,  %  cup  butter,  4  well-beaten 
eggs,  mix  well  together  and  bake  with  lower  crust. 
The  above  will  make  two  pies. 

PLUM  COBLER. 

Take  1  quart  flour,  4  tablespoons  melted  lard,  I/2 
teaspoon  salt,  2  teaspoons  baking  powder;  mixed  as 
for  biscuits,  with  either  sweet  milk  or  water,  roll  thin 
and  line  pudding  dish  or  dripping  pan,  nine  by  eigh- 
teen inches;  mix  3  tablespoons  flour  and  2  of  sugar 
together  and  sprinkle  over  the  crust;  then  pour  in  3 
pints  canned  damson  plums  and  sprinkle  over  them 
1  coffee-cup  sugar;  wet  edges  with  a  little  flour  and 
water  mixed,  put  on  upper  crust,  press  the  two  edges 
together,  make  two  openings  by  cutting  two  incisions 
at  right  angles  an  inch  in  length,  and  bake  in  a  quick 
oven  half  an  hour.  Peaches,  apples  or  any  kind  of 
fresh  or  canned  fruit  can  be  made  in  the  same  way. 

PIEPLANT  PIE. 

Mix  %  teacup  white  sugar  and  1  heaping  teaspoon 
flour  together,  sprinkle  over  the  bottom  crust,  then 
add  the  pie-plant  cut  up  fine;  sprinkle  over  this  an- 
other half  teaspoon  sugar  and  heaping  teaspoon  flour ; 
bake  fully  %  hour  in  a  slow  oven.  Or  stew  the  pie- 
plant, sweeten,  add  grated  rind  of  one  lemon  and  yolks 
of  2  eggs,  and  bake  and  frost  like  lemon  pie. 

PINE-APPLE  PIE. 

One  cup  sugar,  %  cup  butter,  1  cup  sweet  cream, 
5  eggs,  1  pine-apple,  grated ;  beat  butter  and  sugar  to 
a  cream,  add  beaten  yolks  of  eggs,  then  the  pine-apple 
and  cream,  and,  lastly,  the  beaten  whites  whipped 
lightly.    Bake  with  under  crust. 


40  PASTRY 

CUSTARD  PIE. 

Heat  1  quart  good,  rich  milk  in  a  tin  pan  set  in 
skillet  of  hot  water,  take  5  eggs,  4  large  tablespoons 
sugar  and  a  little  salt,  beat  sugar  and  eggs  a  little 
and  pour  in  the  milk;  flavor  to  suit  taste  and  have 
oven  hot  when  put  in  to  bake.  Then  cook  slowly 
so  as  not  to  boil,  as  that  spoils  it;  test  with  a  knife, 
when  done  it  will  not  stick  to  the  blade.  Without  the 
crust  this  makes  a  delicious  baked  custard.  Bake  in 
a  deep  tin. 

CHERRY  PIE. 

Line  a  pie  tin  with  rich  crust;  nearly  fill  with  the 
carefully  seeded  fruit,  sweeten  to  taste,  and  sprinkle 
evenly  with  a  teaspoon  corn  starch  or  a  tablespoon 
flour,  add  1  tablespoon  butter  cut  into  small  bits  and 
scattered  over  top;  wet  edge  of  crust  and  press  the 
edges  closely  together,  taking  care  to  provide  a  hole 
in  the  center  for  the  escape  of  the  air.  Pies  from 
blackberries,  raspberries,  etc.,  are  all  made  the  same 
way,  regulating  the  quantity  of  the  sugar  by  the  tart- 
ness of  the  fruit. 

PEACH  PIE. 

Line  a  pie  tin  with  puff  paste,  fill  with  pared 
peaches  cut  in  halves  or  quarters,  well  covered  with 
sugar;  put  on  upper  crust  and  bake  until  done,  re- 
move from  the  oven  and  cover  with  a  meringue  made 
of  whites  of  2  eggs  beaten  to  stiff  froth  with  2  table- 
spoons powdered  sugar;  return  to  oven  and  brown 
slightly.  Canned  peaches  may  be  used  instead  of 
fresh,  in  the  same  way. 

MOCK  MINCE  PIE. 

One  cup  raisins,  2  cups  sugar,  1%  cups  bread 
crumbs,  2  cups  water,  ^  cup  vinegar,  butter  size  of 
hickorynut,  1  teaspoon  allspice,  1  egg.  Cook  until 
thick.    Makes  three  pies. 


PASTRY  ,  41 

LEMON  pi:: 

One  large  lemon,  grated,  1  (;up  sugar,  a  small  piece 
butter,  yolks  of  3  eggs,  2  heaping  teaspoons  corn 
starch,  beat  all  together  and  add  enough  milk  to  make 
two  pies.  Bake  in  a  rich  crust.  When  done  add  the 
whites  of  3  eggs  beaten  with  3  tablespoons  sugar; 
return  to  oven  to  brown. 

ORANGE  SHORT  CAKE. 

One  quart  flour,  2  tablespoons  butter,  2  teaspoons 
baking  powder  thoroughly  mixed  with  flour;  mix 
(not  very  stifl:)  with  cold  water,  work  as  little  as  pos- 
sible, bake,  split  open  and  lay  sliced  oranges  between ; 
cut  in  squares  and  serve  with  pudding  sauce.  Berries 
may  be  used  instead  of  oranges. 

RIPE  CURRANT  PIE. 

One  cup  mashed  ripe  currants,  1  cup  sugar,  2  table- 
spoons water,  1  of  flour,  beaten  with  the  yolks  of  2 
eggs ;  bake,  frost  the  top  with  the  beaten  whites  of  the 
eggs  and  2  tablespoons  powdered  sugar,  and  brown  in 
oven. 

BUTTERMILK  PIE. 

Two  cups  buttermilk,  yolks  of  2  eggs,  %  cup  but- 
ter, 2  tablespoons  flour,  1%  cups  sugar,  nutmeg.  Line 
pie  tins  with  good  paste.  Pour  mixture  in  crust  and 
bake,  beat  whites  of  eggs  for  frosting,  spread  on  top 
and  return  to  oven  to  brown. 

GOOD  PIE  CRUST. 

The  secret  of  making  good  pie  crust  is  to  use  as  lit- 
tle water  as  possible  to  get  the  dough  in  shape.  Put 
a  cupful  of  lard  to  a  quart  of  flour  and  a  teaspoon  of 
salt.  This  should  make  four  crusts.  Work  the  lard 
into  the  flour  with  the  fingers  until  it  is  thoroughly 
mixed  before  adding  water,  then  add  only  a  little  and 
press  the  dough  together,  turn  out  on  a  well-floured 
board  and  roll  only  one  way. 


42  PASTRY 

RAISIN  PIE. 

Two  cups  seeded  raisins,  2  cups  sugar,  1  cup  water, 
4  tablespoons  vinegar,  I/2  cup  butter,  6  eggs,  1  tea- 
spoon each  of  cinnamon,  cloves,  spice  and  nutmeg. 
This  will  make  three  pies. 

COCOANUT  PIE. 

One  pint  milk,  1  cocoanut,  teacup  sugar,  3  eggs, 
grate  nut,  mix  with  yolks  and  sugar,  stir  in  milk, 
filling  the  pan  even  full  and  bake.  Beat  whites  of 
eggs  to  a  froth,  add  3  tablespoons  pulverized  sugar, 
pour  over  pie  and  bake  a  light  brown.  If  prepared 
cocoanut  is  used  1  heaping  cup  is  required. 

LEMON  PIE. 

One  and  one-half  cups  sugar,  2  lemons  grated, 
yolks  of  4  eggs,  %  cup  water,  2  tablespoons  flour. 
Line  two  pie  tins  with  rich  paste,  fill  and  bake.  Make 
a  meringue  of  the  4  whites  of  eggs,  using  1  tablespoon 
of  sugar  to  each  egg.  Return  to  oven  and  brown 
lightly. 

RAISIN  PIE. 

One  pound  seeded  raisins,  put  in  a  pan  and  cover 
with  water,  boil  until  soft,  then  add  1  cup  sugar,  a 
little  salt,  butter  the  size  of  walnut,  2  tablespoons 
flour  dissolved  in  cold  water,  1  tablespoon  vanilla. 
Filling  can  be  put  in  crust  hot  or  cold.  Will  make 
two  large  pies  or  three  small  ones. 

CHERRY  WHANG. 

Line  pie  tin  with  rich  crust,  fill  it  with  cherries, 
1  cup  sugar,  take  1  cup  sweet  cream  and  stir  in  1 
tablespoon  flour,  pour  this  over  cherries  and  bake. 

Frosting.  Whites  of  3  eggs  beaten  to  a  stiff  froth, 
add  2  tablespoons  sugar.  Spread  on  pies ;  set  in  oven ; 
brown  lightly. 


PASTRY  43 

LEMON  PIE. 

One  tablespoon  com  starch  wet  in  water,  pour  in 

1  teacup  boiling  water  on  stove,  cream  1  tablespoon 

butter  and  1  teacup  sugar  together,  and  pour  on  hot 

corn  starch,  let  cool,  add  1  lemon,  grated,  1  egg.  Bake 

crust. 

LEMON  PIE. 

Grate  1  lemon,  1  cup  sugar,  1  tablespoon  corn 
starch,  yolks  of  2  eggs,  1  cup  boiling  water,  cook  until 
it  is  well  thickened,  then  pour  in  crust  that  has  been 
prepared,  beat  the  whites  of  eggs  to  a  stiff  froth,  add 
3  tablespoons  sugar  and  a  little  lemon  extract,  put 
on  pie,  then  brown  a  little  in  oven. 

MINCE  PIE. 

Four  pounds  lean  beef,  8  pounds  tart  apples,  1 
pound  suet,  3  pounds  seeded  raisins,  2  pounds  cur- 
rants, %  pound  citron,  1  pound  brown  sugar,  1 
quart  baking  molasses,  2  quarts  fruit  juice,  1  pint 
vinegar,  1  tablespoon  each  of  salt,  pepper,  mace,  all- 
spice and  cloves,  4  tablespoons  cinnamon,  2  nutmegs, 
grated.     This  will  make  three  gallons. 

CHOCOLATE  PIE. 

One  pint  milk  and  a  square  of  chocolate  heated, 
add  %  cup  sugar,  yolks  of  2  eggs,  1  teaspoon  van- 
illa, thickened  with  1  large  tablespoon  corn  starch. 
Have  the  crust  baked  and  fill  with  the  above  filling. 
Beat  whites  to  a  stiff  froth,  brown  in  oven.  This  is 
delicious. 

SHOO  FLY  PIE. 

Line  a  pie  tin  with  crust,  put  3  tablespoons  syrup 
in  a  cup,  %  teaspoon  soda  and  pour  2  tablespoons 
boiling  water  over  this,  stir  well  and  put  in  crust; 
have  ready  1  heaping  cup  flour,  %  cup  brown  sugar, 
butter  size  of  egg,  all  rubbed  well  together  with  the 
hands,  then  sprinkle  over  the  molasses,  but  don't  stir 
it.    Bake  like  any  ordinary  pie. 


44  PASTRY 

PUMPKIN  PIE. 

Two  heaping  teaspoons  pumpkin,  3  tablespoons 
sugar,  1  pint  milk,  %  teaspoon  cinnamon,  pinch  salt, 
3  eggs.  This  is  for  one  pie.  If  more  are  made,  al- 
low 1  egg  for  each  additional  pie. 

BANANA  PIE. 

Make  a  banana  pie  with  a  lower  crust  only;  bake 
the  crust  first,  then  fill  it  with  sliced  bananas  and 
powdered  sugar ;  the  fruit  will  soften  sufficiently  in  a 
few  moments.  Cover  the  top  with  whipped  cream  and 
eat  at  once. 

ELDERBERRY  PIE. 

Two  cups  berries,  %  cup  sugar,  1  tablespoon  vine- 
gar, 1  tablespoon  flour,  1  tablespoon  butter,  pinch  of 
salt.    Place  between  two  crusts. 

PUMPKIN  PIE. 

Two  heaping  teaspoons   cooked   pumpkin,    1   egg, 

1  spoon  flour,  2  spoons  sugar,  1  pint  sweet  milk  and 
salt. 

VINEGAR  MINCE  PIE. 

One  cup  vinegar,  2  cups  water,  1  cup  sugar,  1 
cup  molasses,  1  cup  chopped  raisins,  2  cups  bread 
crumbs,  %  cup  butter,  2  eggs,  spice  to  taste. 

MOCK  CREAM  PIE. 

Yolks  of  2  eggs,  2  tablespoons  flour,  1  cup  sugar, 
(slack),  2  cups  water  or  milk,  pinch  salt,  1  teaspoon 
lemon,  boil  till  it  thickens,  pour  in  crust  that  is  al- 
ready baked.  Beat  whites,  pour  over  top,  put  in 
oven,  brown  lightly.  This  recipe  is  for  two  pies  and 
is  fine. 

MOCK  MINCE  PIE. 

One  cup  molasses,  2  cups  sugar,  1  cup  vinegar,  1 
cup  water,  1  cup  crackers  rolled,  1  egg,  2  cups  raisins, 

2  teaspoons  cinnamon,  1  teaspoon  cloves,  1  teaspoon 
allspice.    This  makes  six  pies. 


PASTRY  45 

MINCE  MEAT. 

Four  pounds  raisins,  2  pounds  currants,  %  pound 
citron,  4  pounds  apples,  2  pounds  beef,  2  quarts 
cider,  1  pound  suet  (or  butter  in  proportion),  sugar, 
spices,  as  cloves,  ,  cinnamon,  allspice,  etc.,  to  taste. 
If  cider  cannot  be  obtained  use  equal  portions  of 
vinegar  and  water  with  molasses  enough  to  make  it 
about  as  sweet  as  eider. 

PIE  SHELLS. 

Roll  pie  crust  and  place  on  the  outside  of  pie  pan 
instead  of  the  inside  to  bake. 

SHORT  CAKE. 

One  egg,  2-3  cup  sugar,  1%  teaspoon  baking  pow- 
der, %  cup  butter,  2-3  cup  sweet  milk  and  one  quart 
flour. 

STRAWBERRY  SHORT  CAKE. 

One  egg,  %  cup  each  of  sugar  and  sweet  milk,  but- 
ter size  of  an  egg,  1  teaspoon  baking  powder,  1  cup 
flour  and  bake  in  layers. 

BANANA  PIE. 

Two  sliced  bananas,  1  cup  milk,  yolks  of  2  eggs, 
1/2  cup  sugar,  1  tablespoon  flour,  boil  the  custard  and 
when  cool  pour  into  the  baked  shell  on  the  sliced 
bananas  and  whip  the  whites  of  2  eggs  and  put  on 
top.    Set  in  the  oven  till  brown. 

LEMON  PIE. 

One  lemon,  juice  and  grated  yellow  rind,  2  cups 
sugar,  4  eggs,  1  cup  corn  starch  and  1  quart  water. 
Mix  and  cook  in  double  boiler  until  thick.  Bake 
crust  first  and  fill.  Spread  with  beaten  whites  and  a 
little  sugar.     Return  to  oven  and  brown. 

PIE  CRUST. 

A  teaspoon  of  baking  powder  sifted  in  a  quart  of 
flour  improves  pie  crust.    Roll  thin. 


46 

MEMORANDA 


PUDDINGS 


"Your  dressing,  dancing,  gadding,  where's  the'good  in, 
Sweet  lady,  tell  me,  can  you  nnake  a  pudding?" 

PUDDING. 

For  this  you  can  use  stale  pieces  of  cake,  pour  over 
each  dish  a  dip  made  of  2  tablespoons  sugar  and  1  cup 
flour  rubbed  together,  a  small  piece  butter,  cinnamon 
and  lemon  juice,  thin  with  hot  water. 

CHERRY  PUDDING. 

Make  a  biscuit  dough,  1  pint  flour,  1  heaping  tea- 
spoon baking  powder,  butter  size  of  egg,  a  little  salt, 
and  milk  enough  to  moisten  to  make  a  stiff  batter, 
butter  a  round  mould  or  cake  pan,  and  put  1  pint 
stoned  cherries  in  bottom  and  spread  batter  over  top, 
set  in  steamer  and  steam  one  hour.  Serve  hot  with 
cream  and  sugar. 

PUDDING.  ' 

One  egg  well  beaten,  1  cup  sweet  milk,  li^  cups 
chopped  apples,  1  cup  sugar,  1  teaspoon  butter,  1  cup 
bread  crumbs.    Bake  in  a  shallow  dish. 

BIRD  NEST  PUDDING. 

Pare  and  core  without  quartering  enough  tart  ap- 
ples to  fill  pudding  pan;  make  a  custard  of  1  quart 
milk  and  joUls  of  6  eggs,  sweeten,  spice  and  pour 
over  apples  and  bake;  when  done  use  whites  of  eggs 
beaten  stiff  with  6  tablespoons  white  sugar;  spread 
on  the  custard,  brown  lightly  and  serve  either  hot 
or  cold.  If  necessary  apples  can  be  baked  a  while 
before  custard  is  added. 


48  PUDDINGS 


TAPIOCA  PUDDING. 

Cover  3  tablespoons  tapioca  with  water,  let  stand 
over  night,  add  1  quart  milk,  a  small  piece  butter,  a 
little  salt  and  boil,  beat  the  yolks  of  3  eggs  with  a  cup 
sugar,  and  boil  the  whole  to  a  very  thick  custard, 
flavor  with  vanilla;  when  cold  cover  with  whites  of 
eggs  beaten. 

DELICATE  PUDDING. 

One  cup  sugar,  1  cup  sweet  milk,  1  egg,  1  cup  rai- 
sms,  butter  size  of  egg,  2  teaspoons  baking  powder 
flour  enough  to  make  a  stiff  batter.     Steam  one  and 
one-half  hours. 

Sauce.  One  cup  sugar,  %  cup  boiling  water,  1 
tablespoon  butter,  2  tablespoons  vinegar,  1  tablespoon 
corn  starch,  %  nutmeg.    Boil  and  stir. 

CROW  NEST  PUDDING. 

Put  1  pint  raspberries  in  pan,  sweeten  and  sprinkle 
a  little  flour  over  top  and  cover  with  batter  made  of 
1  cup  sugar,  butter  size  of  walnut,  1  egg,  Y>  cup  milk, 
1  teaspoon  baking  powder,  1  teaspoon  vanilla,  flour- 
make  a  little  stiffer  than  cake  batter.     Bake. 

Filling.  Butter  size  of  walnut,  browned,  milk  and 
water,  1  pint,  14  cup  sugar,  flour  enough  to  thicken, 
flavor  with  vanilla.    Let  come  to  a  boil. 

KISS  PUDDING. 

One  quart  milk,  3  tablespoons  corn  starch,  the  yolks 
of  4  eggs,  1/2  cup  sugar,  a  little  salt ;  place  part  of  it 
with  salt  and  sugar  on  the  stove  to  boil.  Dissolve  the 
com  starch  in  the  rest  of  the  milk  and  stir  into  the 
boilmg  milk,  also  add  the  yolks  of  the  eggs  and 
flour. 

Frosting.  The  beaten  whites  of  the  eggs  with  % 
cup  sugar,  flavored  with  lemon.  Cover  the  pudding 
and  nicely  brown,  save  a  little  frosting  to  moisten  the 
top,  then  put  grated  cocoanut  over  the  top. 


PUDDINGS  49 

CREAM  OF   COCOANUT   PUDDING. 

Put  1  pint  of  milk  in  a  double  boiler,  moisten  four 
teaspoons  of  corn  starch  in  a  little  cold  milk,  add  this 
to  the  scalding  milk,  stir  and  cook  about  two  min- 
utes; then  add  1  small  cup  of  sugar,  the  well-beaten 
whites  of  three  eggs  and  1  cup  shredded  cocoanut. 

Sauce.  One  pint  milk,  the  beaten  yolks,  of  3  eggs, 
with  3  tablespoons  sugar.    Flavor  to  taste. 

SAGO  AND  APPLE  PUDDING. 

Pare  6  apples  and  punch  out  the  cores,  fill  holes 
with  cinnamon  and  sugar,  2  teaspoons  cinnamon  to  a 
cup  of  sugar;  take  1  tablespoon"  sago  to  each  apple, 
wash  it  thoroughly  and  let  soak  an  hour  in  water 
enough  to  cover  the  apples,  pour  water  over  the  apples, 
and  bake  an  hour  and  a  half. 

APPLE  ROLEY  POLEY. 

Peel,  quarter  and  core  sour  apples,  make  rich  soda 
biscuit  dough,  (or  raised  biscuit  dough  may  be  used 
if  rolled  thinner),  roll  to  a  half  inch  thick,  slice  the 
quarters  and  lay  on  prepared  paste  or  crust,  roll  up, 
tuck  ends  in,  prick  deeply  with  a  fork,  lay  in  a  steam- 
er and  place  over  a  kettle  of  boiling  water,  cook  an 
hour  and  three-quarters.  Or  wrap  in  a  cloth,  tie  up 
the  ends  and  baste  up  the  sides,  put  in  kettle  of  boiling 
water  and  boil  an  hour  and  one-half  or  more,  keeping 
water  boiling  constantly.  Cut  across  and  eat  with 
sweetened  cream  or  butter  and  sugar. 

FIG  PUDDING. 

Half  pound  figs,  %  pound  grated  bread,  2% 
ounces  powdered  sugar,  3  ounces  butter,  2  eggs,  1 
teacup  milk;  chop  figs  fine  and  mix  with  butter,  and 
by  degrees  add  the  other  ingredients;  butter,  and 
sprinkle  a  mold  with  bread-crumbs,  pour  in  pudding, 
cover  closely  and  boil  for  three  hours.  Serve  with 
lemon  sauce. 


50 


PUDDINGS 


ORANGE  ROLEY  FOLEY. 

Make  a  light  pastry  as  for  apple  dumplings,  roll  in 
oblong  sheets  and  lay  oranges  peeled,  sliced  and  seed- 
ed, thickly  over  it;  sprinkle  with  white  sugar,  scatter 
over  all  a  teaspoonful  or  two  of  grated  orange  peel, 
and  roll  up,  folding  down  the  edges  closely  to  keep  the 
syrup  from  running  out ;  boil  in  a  cloth  one  and  one- 
half  hours.  Eat  with  lemon  sauce  prepared  as  fol- 
lows :  Six  eggs,  leaving  out  the  whites  of  two,  1/2  pound 
butter,  1  pound  sugar,  juice  of  2  lemons  and  rind  of 
both  grated ;  place  over  a  slow  fire,  stir  till  it  thickens 
like  honey. 

PINEAPPLE  PUDDING 

Butter  a  pudding  dish  and  line  the  bottom  and  sides 
with  slices  of  stale  cake  (sponge  cake  is  best),  pare 
and  slice  thin  a  large  pineapple,  place  in  the  dish  first 
a  layer  of  pineapple,  then  strew  with  sugar,  then  more 
pineapple,  and  so  on  until  all  is  used,  pour  over  a 
small  teacup  water,  and  cover  with  slices  of  cake  which 
have  been  dipped  in  cold  water ;  cover  the  whole  with 
a  buttered  plate,  and  bake  slowly  for  two  hours. 

FIG  PUDDING. 

One-half  pound  figs  chopped  fine,  3  ounces  bread 
or  cake  crumbs,  %  cup  chopped  suet,  1  cup  milk,  % 
cup  sugar,  1  egg,  3  teaspoons  flour,  grated  nutmeg 
and  a  pinch  of  salt.  Steam  two  hours  and  serve  with 
sauce. 

STEAM  CHOCOLATE  PUDDING. 

One-half  cup  granulated  sugar,  1  egg,  1  tablespoon- 
ful  melted  butter,  a  pinch  of  salt;  1/2  cup  milk,  2 
cups  flour,  1  teaspoon  baking  powder,  1  teaspoon 
vanilla,  2  squares  grated  chocolate.  Steam  one  hour 
and  serve  with  whipped  cream. 


PUDDINGS  51 

ENGLISH  PLUM  PUDDING. 

Twelve  eggs,  or  8  will  do,  %  pound  suet,  1  pound 
seeded  raisins,  1  pound  English  currants,  ^  pound 
brown  sugar,  i/^  pound  citron,  a  little  salt,  1  pint 
bread  crumbs,  1  pint  flour  and  a  small  nutmeg.  Steam 
or  boil  in  a  cloth  four  hours.    Serve  with  hot  sauce. 

PUDDING. 

One  cup  molasses,  yolks  of  2  eggs,  1  cup  warm 
water,  1  cup  flour,  1  teaspoon  soda,  1  cup  raisins. 
Steam  two  hours. 

Sauce. — Two  cups  sugar,  %  cup  butter,  beat  to  a 

cream.    Add  the  beaten  whites  of  2  eggs,  1  teaspoon 

vanilla.    Just  before  serving  add  1  cup  boiling  wat-er. 

Stir  well. 

COTTAGE  PUDDING. 

One  cup  sweet  milk,  %  cup  sugar,  1  egg,  2  table- 
spoons melted  butter,  1  heaping  teaspoon  baking  pow- 
der sifted  with  1  pint  flour.  Bake  or  steam  half  hour 
and  serve  with  lemon  sauce. 

APPLE  PUDDING. 

Fill  a  buttered  baking  dish  half  full  of  sliced  apples 
and  pour  over  them  a  batter  made  of  1  tablespoon 
butter,  1/2  cup  sugar,  I/2  cup  water,  1  cup  flour,  1  tea- 
spoon baking  powder.  Bake  in  a  moderate  oven  till 
brown.    Serve  with  milk  and  sugar. 

LIGHT  PUDDING. 

One  egg,  1  tablespoon  butter  or  lard,  2-3  cup  water, 
2  teaspoons  baking  powder,  1  cup  flour. 

Dip. — One  scant  cup  sugar,  1  tablespoon  butter, 
2  tablespoons  flour,  1  cup  boiling  water,  flavor  to 
tasite 

TAPIOCA   PUDDING. 

Four  heaping  tablespoons  tapioca,  soak  over  night, 
4  eggs,  reserving  whites  of  two  eggs  for  frosting.  1 
cup  sugar,  1  quart  sweet  milk,  pinch  of  salt.  Flavor 
to  taste.    Boil  in  pan  or  pail  of  water. 


52  PUDDINGS 

CHERRY  PUDDING. 

Mix  together  2  cups  flour  and  1  teaspoon  ;  baking 
powder,  with  water  to  make  a  stiff  dough.  Butter 
teacups  and  drop  in  a  little  dough,  some  stoned  cher- 
ries, then  dough  till  cups  are  half  full.  Steam  half 
hour.    Eat  with  sweetened  cream. 

RAISIN  PUFFS. 

Two  eggs,  %  cup  butter,  3  teaspoons  baking  pow- 
der, 2  tablespoons  sugar,  2  cups  flour,  1  cup  milk,  1 
cup  raisins  chopped.  Place  in  well  greased  cups  and 
steam  half  hour.  Serve  with  sugar  and  cream  or 
with  pudding  dip. 

PINEAPPLE  PUDDING. 

One  box  phosphate  gelatine,  covered  with  1  pint 
cold  water ;  let  stand  I/2  hour,  1  cup  sugar,  1  can  pine- 
apples, juices  of  3  lemons.  Pour  1  pint  boiling  water 
over  the  gelatine  and  stir  well,  then  pour  over  fruit. 
Add  nuts  if  desired. 

RICE  CUSTARD. 

Put  1%  pints  sweet  milk  in  a  double  boiler,  let 
come  to  a  boil,  take  the  yolks  of  2  eggs,  %  cup  of 
sugar,  3  tablespoons  corn  starch,  1  teaspoon  of  vanilla, 

1  cup  cold  cooked  rice,  stir  this  together,  add  enough 
milk  to  make  it  thin  enough  to  pour  good,  then  add 
this  to  the  hot  milk,  let  cook  till  thick,  beat  the  whites 
of  the  eggs  to  a  stiff  froth  and  just  before  removing 
from  the  fire  add  them  and  a  pinch  of  salt.  Let  cool. 
Can  be  eaten  hot  or  cold. 

PERSIMMON  PUDDING. 

Take  1%  quarts  of  persimmons,  mash  and  rub 
them  through  a  coarse  sieve  or  fine  collender,  add 

2  eggs  well  beaten,  %  cup  sugar,  1  pint  sweet  milk, 
%  cup  butter  cut  in  small  bits,  a  little  ground  cin- 
namon and  nutmeg  to  flavor,  then  add  flour  enough 
to  make  a  stiff  batter.    Bake  in  moderately  hot  oven. 


PUDDINGS  53 

ORANGE  PUDDING. 

Peel  and  slice  into  small  pieces  5  sweet  oranges 
in  a  dish,  put  over  them  a  cup  of  sugar.  Boil  1  pint 
milk,  1  tablespoon  corn-starch  and  the  yolks  of  3 
eggs  together  (over  water),  soon  as  thickened  pour 
over  fruit.  Beat  the  whites  to  a  stiff  froth  adding 
a  tablespoon  sugar,  spread  over  the  pudding  and  set 
in  oven  to  harden,  or  stir  the  beaten  whites  into  the 
pudding.     Serve  cold. 

SUET  PUDDING. 

One  cup  suet,  1  cup  syrup,  1  cup  boiling  water,  1 
cup  raisins,  1  teaspoon  soda,  stirred  in  the  syrup,  % 
teaspoon  salt,  spice  to  suit  taste.  Steam  two  hours. 
Serve  with  the  following  sauce. 

Sauce.  One  cup  granulated  sugar,  1  tablespoon 
flour,  1  tablespoon  butter,  1  pint  boiling  water,  va- 
nilla.   Boil  five  minutes. 

SMALL  PLUM  PUDDING. 

One  cup  milk,  %  cup  sugar,  I/2  cup  molasses,  % 
cup  butter,  2  cups  flour,  1  cup  raisins,  1  teaspoon 
soda.  Steam  two  hours.  Serve  with  whipped 
cream. 

CHEESE  CUSTARD. 

Six  tablespoons  grated  cheese,  1  tablespoon  melted 
butter,  %  pint  sweet  milk  into  which  stir  1  heaping 
teaspoon  corn  starch,  2  eggs  beaten  separately,  salt 
and  pepper  to  taste.  Set  in  a  pan  of  hot  water  and 
bake  fifteen  minutes. 

STEAMED  PUDDING. 

One  egg,  1  cup  dried  or  fresh  fruit,  I/2  cup  butter, 
2  tablespoons  sugar,  1  cup  sweet  milk,  2  teaspoons 
cream  tartar,  1  2-3  cups  flour,  1  2-3  teaspoons  soda. 
Steam  one  hour.  This  pudding  made  with  cherries 
is  excellent.    Do  not  cook  in  an  earthen  dish. 


54  PUDDINGS 

SUET  PUDDING. 

Four  cups  flour,  1  cup  suet,  chopped  fine,  1  cup 
baking  powder,  1  cup  milk,  salt  and  spices  to  taste. 
After  mixing  ingredients  together  put  into  cups 
and  steam  for  three  hours.  Fill  the  cups  three- 
quarters  full.  TLis  recipe  makes  from  six  to  eight 
cups. 

SUET  PUDDING. 

Chop  fine  1  cup  raisins  and  1  cup  suet,  2  cups  sweet 
milk,  1  cup  sugar,  4  cups  flour,  1  teaspoon  cream 
tartar,  2  teaspoons  soda  and  a  little  salt.  Cover 
tight  and  steam  or  boil  two  hours;  leave  room  to 
swell.    Eat  with  liquid  sauce. 

Sauce.  One  quart  water,  generous  lump  butter, 
1  cup  of  sugar.  Flavor  to  taste.  Thicken  with 
flour. 

SNOW  PUDDING. 

Three  tablespoons  corn  starch  wet  with  cold  water, 
pour  over  this  1  pint  boiling  water,  cook  five  minutes, 
stirring  constantly,  add  whites  of  3  eggs,  beaten  stiff. 
Wet  a  dish  in  cold  water  and  pour  the  mixture  in. 
Make  a  custard  of  the  yolks  of  eggs,  %  cup  sugar,  1 
cup  sweet  milk,  1  tablespoon  flour,  let  come  to  a  boil 
but  not  curdle;  flavor.  When  ready  to  serve  pour 
custard  around.    Set  on  ice. 


55 

MEMORANDA 


56  MEMORANDA 


SOUPS 


"The  banquet  waits  our  presence, 

Good  sisters,  let  us  dine . "  ^ 

STOCK  FOR  SOUP. 

This  is  made  from  meat  or  bones  of  cooked  joints 
of  meat  (omitting  the  fat),  to  which  may  be  added 
chicken,  turkey,  beef  or  mutton  bones,  well  broken 
up.  Put  this  in  cold  water  without  salt,  let  it  come 
slowly  to  boiling  point,  then  skim  well.  Set  it 
back  and  let  it  simmer  gently  for  6  hours,  add  a 
little  pepper  and  salt,  strain  into  a  stone  jar,  let  it 
cool  and  remove  all  the  grease.  This  stock  will 
stand  for  many  days  if  kept  cool  and  ready  for  all 
kinds  of  soup. 

VEGETABLE  SOUP. 

Bone  boiled,  celery,  potatoes,  cabbage,  rice,  chop- 
ped and  boiled  an  hour.    Salt  and  pepper. 

NOODLE  SOUP. 

A  soup  bone  cut  out  of  thigh,  boil ;  3  eggs,  salt  and 
flour  to  mix  very  thick,  roll  very  thin,  let  lay  and  dry, 
roll  and  slice  very  thin.    Cook  10  minutes. 

PLAIN  OYSTER  SOUP. 

Pour  1  quart  oysters  in  cullender,  rinse  by  pour- 
ing over  them  1  pint  cold  water,  put  this  in  a  por- 
celain kettle,  add  a  pint  boiling  water,  let  boil,  skim 
thoroughly,  season  with  pepper  and  butter,  then  add 
oysters,  season  with  salt  and  serve. 


58  SOUPS 

VERMICELLI  SOUP. 

Swell  quarter  of  a  pound  of  vermicelli  or  mac- 
caroni  in  a  quart  of  warm  water,  then  add  it  to  a 
good  beef,  veal,  lamb  or  chicken  soup  or  broth,  with 
quarter  of  a  pound  of  sweet  butter;  let  the  soup 
boil  for  fifteen  minutes  after  it  is  added,  season  with 
celery  salt. 

TOMATO  SOUP. 

Sieve  %  can  tomatoes,  a  little  pinch  soda,  add  1 
quart  boiling  milk,  1  quart  boiling  water.  Salt,  pep- 
per and  butter  to  suit  taste. 

SALMON  SOUP. 

One  can  salmon  picked  to  pieces,  1  quart  boiling 
milk,  1  quart  boiling  water,  salt,  pepper,  butter  to 
suit  taste. 

OYSTER  SOUP  WITH  MILK. 

Pour  1  quart  cold  water  over  1  quart  oysters, 
drain  through  coUender  into  soup  kettle,  when  it  boils 
skim ;  add  pepper  then  the  oysters ;  season  with  butter 
and  salt,  then  add  1  quart  rich,  new  milk  boiling  hot ; 
let  all  boil  up  once  and  serve. 

POTATO  SOUP. 

Slice  4  or  5  potatoes  into  2  quarts  water,  slice 
medium  sized  onion,  cook  until  tender,  butter  size  of 
an  egg,  1  cup  sweet  milk,  1  egg,  little  salt  and  baking 
powder,  flour  enough  to  make  a  stiff  batter;  drop 
from  spoon  into  the  potatoes,  cook  15  minutes,  keep 
covered  until  done. 

TOMATO  SOUP. 

To  a  can  of  tomatoes  add  a  pint  of  water,  one  bay 
leaf,  four  cloves,  1  teaspoon  salt  and  4  peppercorns. 
When  these  ingredients  have  been  thoroughly  boiled 
strain  through  a  fruit  sieve.  Pour  a  pint  of  this  into 
a  saucepan  in  which  has  been  melted  a  heaping  table- 
spoon of  flour,  a  tablespoon  of  sugar,  and  one  of 
butter.  As  soon  as  this  thickens  pour  into  the  main 
part  and  heat  ready  for  serving. 


SOUPS  59 

CREAM  TOMATO  SOUP. 

Take  1  pint  of  fresh  or  canned  tomatoes,  slice  fine 
a  small  onion,  put  on  the  stove  and  boil  10  or  15  min- 
utes, then  add  a  pinch  of  soda  dissolved  in  a  little 
hot  water,  put  in  another  dish  1  quart  of  sweet  milk 
and  as  soon  as  at  a  boiling  heat  remove,  add  tomatoes, 
a  small  piece  of  butter,  salt  and  pepper  to  taste.  Serve 
at  once. 

CELERY  SOUP. 

Celery  soup  may  be  made  with  white  stock.  Cut 
down  the  white  of  half  a  dozen  heads  of  celery  into 
little  pieces  and  boil  it  in  four  pints  of  white  stock, 
with  a  quarter  of  a  pound  of  lean  ham  and  2  ounces 
of  butter.  Simmer  gently  for  a  full  hour,  then 
strain  through  a  sieve,  return  the  liquid  to  the  pan, 
and  stir  in  a  few  teaspoonfuls  of  cream  with  great 
care.  Serve  with  toasted  bread  and  if  liked,  thicken 
with  a  little  flour.  Season  to  taste,  adding  a  little  cel- 
ery salt. 

GREEN  TURTLE  SOUP. 

One  turtle,  two  onions,  a  bunch  of  sweet  herbs, 
juice  of  one  lemon,  five  quarts  of  water,  a  glass  of 
Maderia. 

SQUIRREL  SOUP. 

Wash  and  quarter  three  or  four  good  sized  squir- 
rels; put  them  on,  with  a  small  teaspoon  of  salt, 
directly  after  breakfast,  in  a  gallon  of  cold  water. 
Cover  the  pot  close  and  set  it  on  the  back  part  of 
the  stove  to  simmer  gently,  not  boil.  Add  vege- 
tables just  the  same  as  you  do  in  case  of  other  meat 
soups  in  the  summer  season,  but  especially  good 
will  you  find  com,  Irish  potatoes,  tomatoes  and  Lima 
beans.  Strain  the  soup  through  a  coarse  cullender, 
when  the  meat  has  boiled  to  shreds  so  as  to  get  rid  of 
the  squirrel's  troublesome  little  bones.  Then  return 
to  the  pot,  and  after  boiling  a  while  longer,  thicken 
with  a  piece  of  butter  rubbed  in  flour.     Celery  salt 


60  SOUPS 

and  parsley  leaves  chopped  up  are  also  considered  an 
improvement  by  many.  Toast  two  slices  of  bread, 
cut  them,  into  slices  one-half  inch  square,  fry  them  in 
butter,  put  them  into  the  bottom  of  your  tureen,  and 
then  pour  the  soup  boiling  hot  over  them.    Very  good. 

OX-TAIL  SOUP. 

Two  ox-tails,  two  slices  of  ham,  one  ounce  of  butter, 
two  carrots,  two  turnips,  three  onions,  one  leek, 
one  head  of  celery  or  celery  salt,  one  bunch  of  savory 
herbs,  pepper,  a  tablespoon  of  salt,  2  tablespoons  of 
catsup,  three  quarts  of  water.  Cut  up  the  tails, 
separating  them  at  the  joints;  wash  them,  and  put 
them  in  a  stewpan  with  butter.  Cut  the  vegeta- 
bles in  slices  and  add  them  with  the  herbs.  Put  in 
one-half  pint  of  water,  and  stir  it  over  a  quick  fire  till 
the  juices  are  drawn.  Fill  up  the  stewpan  with 
water,  and  when  boiling,  add  the  salt.  Skim  well, 
and  simmer  very  gently  for  four  hours,  or  until  the 
tails  are  tender.  Take  them  out,  skim  and  strain 
the  soup,  thicken  with  flour,  and  flavor  with  the  cat- 
sup and  port  wine.  Put  back  the  tails,  simmer  for 
five  minutes  and  serve. 

CREAM  OF  CHICKEN  SOUP. 

An  old  chicken  is  much  the  best.  Cut  it  up  into 
quarters,  put  it  into  the  soup  kettle  with  a  half  pound 
of  corned  ham  and  onion;  add  4  quarts  of  cold 
water.  Bring  slowly  to  a  gentle  boil  and  keep  this 
up  until  the  liquid  has  diminished  one-third  and  the 
meat  drops  from  the  bones;  then  add  half  a  cup  of 
rice.  Season  with  salt,  pepper  and  a  bunch  of 
chopped  parsley.  Cook  slowly  until  the  rice  is 
tender,  then  the  meat  should  be  taken  out.  Now 
stir  in  2  cups  of  rich  milk  thickened  with  a  little 
flour.  The  chicken  could  be  fried  in  a  spoonful  of 
butter  and  a  gravy  made,  reserving  some  of  the  white 
part  of  the  meat,  chopping  it  and  adding  it  to  the 
soup. 


MEMORANDA  ^^ 


62 


MEMORANDA 


VEGETABLES 


"Every  man  shall  eat  In  safety. 
Under  his  own  vine,  where  he  plants." 

PARSNIPS. 

Scrape  parsnips,  cut-in  halves,  remove  the  white, 
pithy  part,  boil  in  salt  water  until  tender,  then  fry- 
in  butter. 

VEGETABLE  OYSTERS. 

Scrape  the  roots  and  drop  into  cold  water  at  once. 
Cut  across  in  thin  slices  and  cook  until  tender,  toast 
slices  of  bread  and  lay  in  a  deep  dish,  add  to  the 
salsify  when  tender  a  little  salt,  thicken  slightly  with 
butter  and  flour  and  pour  it  over  the  toast. 

POTATO  POT  PIE. 

Half  dozen  potatoes  sliced,  1  cup  sour  milk,  % 
spoon  soda,  flour  enough  to  make  a  soft  dough.  Roll 
out,  cut  in  strips,  place  in  the  kettle  a  handful  of 
potatoes,  sprinkle  with  salt,  pepper  and  butter,  cover 
with  a  layer  of  the  dough,  another  layer  potatoes  until 
you  use  all  the  material,  cover  with  dough  last  on 
top.  Pour  boiling  water  to  cover  and  cook  twenty 
minutes. 

COOKED   CAULIFLOWER. 

Take  cauliflower,  cut  up  in  small  pieces,  cook  in 
water  until  tender,  salt  to  suit  the  taste,  drain,  pour 
on  milk  and  season  with  butter,  pepper  and  salt,  1 
tablespoon  flour  stirred  up  in  milk.  Stir  this  in  the 
cauliflower,  let  it  boil  and  serve  hot. 


64  VEGETABLES 

BOSTON  BAKED  BEANS. 

Two  quarts  of  white  soup  beans  which  have  been 
soaked  all  night,  %  cup  of  molasses,  1  pound  of  salt 
pork,  scored  on  top  and  1  teaspoon  soda.  Sprinkle 
the  soda  dry  in  bottom  of  baking  dish,  then  put  in 
beans  and  pork  and  cover  with  water,  bake  in  a  slow 
oven  all  day. 

MACOARONI  AND  CHEESE. 

Pour  boiling  water  over  maccaroni  and  boil  until 
tender,  then  pour  off  water,  place  in  baking  dish  a 
layer  of  maccaroni,  then  a  layer  of  grated  cheese,  and 
so  on  until  dish  is  full,  seasoning  each  layer  with 
salt,  pepper  and  bits  of  butter,  then  put  on  1  cup 
milk.    Bake  slowly  ^  hour. 

CORN  OYSTERS. 

One  pint  of  boiled  sweet  corn  sliced  do^vn,  %  tea- 
spoon black  pepper,  %  cup  sweet  milk,  i/^  teaspoon 
salt,  2-3  cup  flour,  1  egg.     Beat  all  thoroughly  to- 
gether and  fry  same  as  for  griddle  cakes. 
SARATOGA  CHIPS. 

Slice  potatoes  very  thin  into  cold  water,  let  stand 
several  hours,  lay  on  cloth  to  dry.  Fry  a  few  at  a 
time  in  boiling  hot  lard,  lay  them  on  paper  as  you 
take  them  out.    Salt  them. 

BAKED  TOMATOES. 

Cover  the  bottom  of  an  earthen  dish  with  ripe  to- 
matoes, sliced,  then  a  layer  of  bread  crumbs  seasoned 
with  pepper,  salt  and  butter,  then  another  layer  of 
tomatoes,  and  so  on  till  the  dish  is  filled,  letting  the 
top  layer  be  of  bread  crumbs.    Bake  15  mmutes. 

ASPARAGUS. 

Remove  scales,  cut  in  half-inch  lengths,  use  only 
tender  part,  let  stand  in  salted  water  several  hours, 
drain,  cover  with  boiling  water,  cook  until  tender, 
drain,  cover  with  milk,  add  butter,  pepper,  salt,  if 
needed  a  little  thickeninsr. 


vegetabi.es  65 

PLUM  DUMPLINGS. 

Sift  two  teaspoons  baking  powder  with  1  quart 
flour,  use  sweet  milk  to  make  stiff  batter.  Put  ] 
quart  plums  in  a  kettle  and  cover  with  water  well 
sweetened,  drop  the  dough  in  the  kettle  with  the 
plums  and  boil  until  done. 

CORN,  TO  FRY. 

Cut  corn  from  cob  till  there  is  about  a  quart  of  it 
and  carefully  pick  out  all  bits  of  stalk  or  silk,  beat 
2  eggs  very  light,  stir  them  into  corn  with  2  table- 
spoons of  flour;  salt  and  pepper,  have  some  lard  hot 
and  drop  in  the  corn  tablespoonful  at  a  time.  Fry  a 
light  brown. 

MACCARONI  AND  TO>L5lTOES. 

Boil  1/4  pound  of  maccaroni  in  boiling  salted  water 
until  tender,  blanch  and  arrange  on  hot  platter; 
mince  %  pound  raw  ham  and  brown  in  a  little  of  its 
own  fat;  spread  this  over  the  maccaroni;  pour  over 
the  w±ole  a  pint  of  thick,  stewed  tomato  pulp,  garnish 
with  diy  bread  crumbs  browned  in  butter. 

SPAGHETTI. 

Break  %  package  of  spaghetti  into  small  pieces; 
add  %  teaspoon  salt,  cover  with  boiling  water  and 
boil  for  20  minutes ;  add  one  pint  of  tomatoes,  %  cup 
of  chopped  cheese,  2  tablespoonfuls  of  butter,  a  pinch 
of  pepper  and  cook  for  10  minutes;  add  I/2  cup  of 
cream  just  before  removing  from  the  stove. 

SUCCOTASH. 

Take  1  pint  shelled  Lima  beans  (green),  wash, 
cover  with  hot  water,  let  stand  five  minutes,  pour 
off,  place  over  fire  and  boil  fifteen  minutes;  have 
ready  corn  cut  from  six  good  sized  ears  and  add  to 
beans,  boil  half  an  hour,  add  salt,  pepper  and  2  table- 
spoons butter.  String  beans  may  be  used,  cooking 
1  hour  before  adding  corn. 


66  VKGKTABI.KS 

LIGHT  DUMPLINGS. 

One  pint  of  sour  milk,  1  quart  of  flour,  1  egg,  1 
teaspoon  baking  powder,  I/2  teaspoon  soda,  flour,  bak- 
ing powder  and  soda  sifted  together. 

SCALLOPED  POTATOES. 

Peel  and  slice  raw  potatoes  thin  for  frying,  but- 
ter an  earthen  dish,  put  in  layer  of  potatoes,  season 
with  salt,  pepper  and  butter  (and  a  bit  of  onion 
chopped  fine,  if  liked),  sprinkle  a  little  flour  over, 
now  another  layer  of  potatoes  with  seasoning;  con- 
tinue until  dish  is  full.  Just  before  putting  in  oven 
pour  one  quart  hot  milk  over.  Bake  three-quarters 
of  an  hour.  Cold  boiled  potatoes  may  be  used  the 
same  way,  it  will  take  less  time  to  cook  them;  they 
are  delicious  either  way. 

BOSTON  BAKED  BEANS. 

Soak  small  white  beans  over  night  in  fresh  water, 
in  the  morning  put  them  in  a  kettle  with  a  second 
water  sufficient  to  cover,  and  parboil  until  the  skins 
present  a  shriveled  appearance.  Pour  off  the  water, 
add  salt  to  the  beans,  place  in  the  middle  of  the 
beans  a  piece  of  bacon.  Mix  in  a  cup  a  tablespoon 
of  molasses  or  brown  sugar,  half  a  teaspoon  soda 
and  half  a  teaspoon  dry  mustard,  and  add  this  to 
the  beans.  The  above  quantities  are  for  a  quart  of 
beans.  Cover  with  warm  water  and  bake  five  hours. 
Keep  watch  that  the  water  does  not  dry  out  until 
the  beans  are  thoroughly  cooked. 

FRIED  EGG  PLANT. 

Slice  about  half  an  inch  thick;  pare  and  parboil 
in  salt  water,  then  dip  in  beaten  egg  and  flour  and  fry 
in  half  butter  and  half  lard. 

MUSHROOMS. 

Split  and  soak  in  weak  salt  water  a  few  hours, 
drain  well,  flour  and  fry  in  butter  to  a  nice  brown. 


VEGETABLES  67 

TOMATOES. 

Take  small  ripe  tomatoes,  put  on  lettuce  leaf  in 
individual  dishes,  make  the  following  dressing:  Scant 
half  cup  vinegar,  1  egg,  2  tablespoons  sugar,  little 
salt,  teaspoon  butter,  boil,  stir  till  cool,  put  spoonful 
over  each  tomato.    This  makes  a  pretty  dish. 

NEW  POTATOES  AND  CREAM. 

Wash  and  rub  new  potatoes  with  a  coarse  cloth 
or  scrubbing  brush;  drop  into  boiling  water  and 
boil  briskly  until  done,  and  no  more;  press  a  potato 
against  the  side  of  the  kettle  with  a  fork,  if  done  it 
will  yield  to  a  gentle  pressure.  In  a  saucepan  have 
ready  some  butter  and  cream,  hot,  but  not  boiling, 
a  little  green  parsley,  pepper  and  salt ;  drain  the  po- 
tatoes, add  the  mixture,  put  over  hot  water  for  a  min- 
ute or  two,  and  serve. 

BAKED  MACOARONI. 

Put  in  a  baking  dish  one  layer  of  maccaroni  then 
a  layer  of  cheese,  add  a  tablespoon  of  butter,  an- 
other layer  of  maccaroni,  etc.,  fill  the  dish  with  milk, 
bake  until  it  jellies. 

SAUER  KRAUT. 

Make  early  in  the  light  of  the  moon.  Use  just  1 
pint  of  salt  to  a  thirty-two  gallon  barrel  of  kraut,  and 
you  will  not  fail  to  have  it  first-class. 

LIMA  AND  KIDNEY  BEANS. 

These  beans  should  be  put  in  boiling  water,  a 
little  more  than  enough  to  cover  them,  and  boil  till 
tender — from  half  an  hour  to  two  hours — serve  with 
butter  and  salt  upon  them. 

These  beans  are  in  season  from  the  last  of  July 
to  the  last  of  September.  There  are  several  other 
varieties  of  beans,  used  as  summer  vegetables,  whicl^ 
^r^  cooked  ^s  above. 


68  VEGETABLES 

BAKED  SWEET  POTATOES. 

Wash  and  scrape  them,  split  them  lengthwise. 
Steam  or  boil  them  until  nearly  done.  Drain  and 
put  them  in  a  baking  dish,  placing  over  them  lumps 
of  butter,  pepper  and  salt ;  sprinkle  thickly  with  sugar 
and  bake  in  oven. 

FRIED  SALSIFY. 

Stew  the  salsify  as  usual  until  very  tender;  then 
with  the  back  of  a  spoon  or  a  potato  jammer  mash 
it  very  fine.  Beat  up  an  egg,  add  a  teacup  of  milk, 
a  little  flour,  butter  and  seasoning  of  pepper  and 
salt.  Make  into  little  cakes  and  fry  to  a  light 
brown  in  boiling  lard,  first  rolling  in  beaten  eggs  and 
then  flour. 

CABBAGE  WITH  CREAM. 

Remove  the  outer  leaves  from  a  solid,  small-sized 
head  of  cabbage,  and  cut  the  remainder  as  fine  as 
for  slaw.  Have  on  the  fire  a  spider  or  deep  skillet, 
and  when  it  is  hot  put  in  the  cabbage,  pouring  over 
it  right  away  a  pint  of  boiling  water.  Cover  close- 
ly, to  allow  it  to  cook  rapidly  for  ten  minutes.  Drain 
off  the  water  and  add  half  a  pint  of  new  milk, 
or  part  milk  and  cream ;  when  it  boils,  stir  in  a  large 
teaspoon  of  either  wheat  or  rice  flour,  moistened  with 
milk;  add  salt  and  pepper,  and  as  soon  as  it  comes 
to  a  boil  serve.  Those  who  find  slaw  and  other  dishes 
prepared  from  cabbage  indigestible,  will  not  com- 
plain of  this. 

FRIED  POTATOES  WITH  EGGS. 

Slice  cold  boiled  potatoes  and  fry  in  good  butter 
until  brown;  beat  up  one  or  two  eggs,  and  stir  into 
them  just  as  you  dish  them  for  the  table;  do  not 
leave  them  a  moment  on  the  fire  after  the  eggs  are 
in,  for  if  they  harden  they  are  not  half  so  nice;  one 
egg  is  enough  for  three  or  four  persons,  unless  they 
are  very  fond  of  potatoes;  if  they  are,  have  plenty 
and  put  in  two. 


VEGETABLES  69 

STEWED  PUMPKIN. 

Stew  pumpkin,  cut  into  small  pieces,  in  a  %  pint 
water ;  and,  when  soft,  mash  with  potato  masher  very 
fine,  let  the  water  dry  away,  watching  closely  to  pre- 
vent burning  or  scorching. 

POTATO  FILLETS. 

Pare  and  slice  the  potatoes  thin;  cut  them  if  you 
like,  in  small  fillets,  about  a  quarter  of  an  inch 
square  and  as  long  as  the  potato  will  admit;  keep 
them  in  cold  water  until  wanted,  then  drop  them 
into  boiling  lard;  when  nearly  done,  take  them  out 
with  a  skimmer  and  drain  them,  boil  up  the  lard 
again,  drop  the  potatoes  back  and  fry  till  done ;  this 
operation  causes  the  fillets  to  swell  up  and  puff. 

SWEET  POTATOES. 

Boiled,  steamed  and  baked  the  same  as  Irish 
potatoes ;  generally  cooked  with  their  jackets  on.  Cold 
sweet  potatoes  may  be  cut  in  slices  across  or  length- 
wise and  fried  as  common  potatoes;  or  may  be  cut  in 
halves  and  served  cold. 

STRING  BEANS. 

Break  off  the  end  that  grew  on  the  vine,  drawing 
off  at  the  same  time  the  string  upon  the  edge;  re- 
peat the  same  process  from  the  other  end;  cut  them 
with  a  sharp  knife  into  pieces  half  an  inch  long 
and  boil  them  in  just  enough  water  to  cover  them. 
They  usually  require  one  hour's  boiling,  but  this 
depends  upon  their  age  and  freshness.  After  they 
have  boiled  until  tender  and  the  water  boiled  nearly 
out,  add  pepper  and  salt,  a  tablespoon  butter,  and 
half  cream ;  if  you  have  not  the  cream,  add  more  but- 
ter. Many  prefer  to  drain  them  before  adding  the 
seasoning,  in  that  case  they  may  lose  the  real  good- 
ness of  the  vegetable. 


70  VEGETABLES 

TO  BOIL  RICE. 

Pick  over  the  rice  carefully,  wash  it  in  warm 
water,  rubbing  it  between  the  hands,  rinsing  it  in 
several  waters,  then  let  it  remain  in  cold  water  un- 
til ready  to  be  cooked.  Have  a  sauce  pan  of  water 
lightly  salted;  when  it  is  boiling  hard  pour  off  the 
cold  water  from  the  rice  and  sprinkle  it  in  the  boil- 
ing water  by  degrees,  so  as  to  keep  the  particles 
separated.  Boil  it  steadily  for  twenty  minutes 
then  take  it  off  from  the  fire  and  drain  off  all  the 
water.  Place  the  sauce  pan  with  the  lid  partly  off, 
on  the  back  of  the  stove  where  it  is  only  moderately 
warm,  to  allow  the  rice  to  dry.  The  moisture  will 
pass  off  and  each  grain  of  rice  will  be  separated,  so 
that  if  shaken  the  grains  will  fall  apart.  This  is 
the  true  way  of  serving  rice  as  a  vegetable,  and  is 
the  mode  of  cooking  it  in  the  southern  states  where  it 
is  raised. 

VEGETABLE  HASH. 

Chop  rather  coarsely  the  remains  of  vegetables 
left  over  from  a  boiled  dinner,  such  as  cabbage, 
parsnips,  potatoes,  etc.,  sprinkle  over  them  a  little 
pepper;  place  a  sauce  pan  or  frying  pan  over  the 
fire,  put  in  a  piece  of  butter  the  size  of  a  hickorynut, 
when  it  begins  to  melt,  tip  the  dish  so  as  to  keep  in 
the  steam.  When  heated  thoroughly  take  off  the 
cover  and  stir  occasionally  until  well  cooked.  Serve 
hot.  Persons  fond  of  vegetables  will  relish  this  dish 
very  much. 

SPINACH. 

It  should  be  cooked  so  as  to  retain  its  bright, 
green  color,  and  not  sent  to  the  table,  as  it  so  often 
is,  of  a  dull-brown  or  olive,  color;  to  retain  its 
fresh  appearance,  do  not  cover  the  vessel  while  it  is 
cooking.  Spinach  requires  close  examination  and 
picking,  as  insects  are  frequently  found  on  the 
leaves. 


VKGKTABI.KS  71 

STEWED  TOMATOES. 

Pour  boiling  water  over  a  dozen  sound,  ripe  toma- 
toes ;  let  them  remain  for  a  few  moments ;  then  peel 
off  the  skins,  slice  them  and  put  them  over  the  fire 
in  a  well-lined  tin  or  graniteware  sauce  pan.  Stew 
them  about  twenty  minutes;  then  add  1  tablespoon 
butter ;  salt  and  pepper  to  taste ;  let  them  stew  fifteen 
minutes  longer  and  serve  hot.  Some  prefer  to 
thicken  tomatoes  with  a  little  grated  bread,  adding 
a  teaspoon  sugar,  and  others  who  like  the  flavor  of 
onion,  chop  up  one  and  add  while  stewing;  then 
again  some  add  as  much  green  corn  as  there  are 
tomatoes. 

BAILED  WINTER  SQUASH. 

Cut  open  the  squash,  take  out  the  seeds,  and  with- 
out parting  cut  it  up  into  large  pieces ;  put  the  pieces 
on  tins  and  dripping  pan,  place  in  moderately  hot 
oven  and  bake  about  an  hour.  When  done,  peel  and 
mash  like  mashed  potatoes,  or  serve  the  pieces  hot  on 
dishes,  to  be  eaten  warm  with  butter  like  sweet  pota- 
toes. It  retains  its  sweetness  much  better  when  baked 
this  way  than  when  boiled. 

SCALLOPED  POTATOES. 

Peel  and  slice  raw  potatoes  thin,  put  a  layer  in  a 
baking  dish,  season  with  salt,  pepper  and  butter,  add 
another  layer  of  potatoes,  and  so  on  until  the  dish  is 
full;  put  over  the  top  a  little  cream  or  milk,  a  few 
bread  crumbs  and  small  piece  of  butter;  bake  one 
hour  and  serve  hot. 

BEET  GREENS. 

Wash  young  beets  clean,  do  not  separate  roots  from 
leaves,  look  over  carefully  to  see  that  no  bugs  or 
worms  remain.  Boil  in  salted  water  from  half  to 
three-quarters  of  an  hour.  Take  out  and  drain  in  a 
cullender.  Dish  and  dress  with  butter,  pepper  and 
salt,  if  needed.     Serve  hot  with  vinegar. 


72  VEGETABLES 

TURNIPS. 

Wash,  peel,  cut  in  thin  slices  across  the  grain  and 
place  in  kettle  in  as  little  water  as  possible ;  boil  until 
you  can  easily  pierce  with  a  fork;  drain  well,  season 
with  salt,  pepper  and  butter ;  mash  fine.  Do  not  boil 
too  long,  as  they  are  much  sweeter  when  cooked 
quickly. 

ONIONS  STEWED. 

Peel  and  quarter  and  boil  in  water  until  cooked 
tender.  Drain,  season  with  butter,  milk,  salt  and 
pepper. 

COOKED  RICE. 

Cook  in  water  until  soft,  add  chicken  broth  and  a 
little  salt.  Good. 

SCALLOPED  CORN. 

To  either  fresh  or  canned  corn  add  salt,  pepper  and 
butter  to  taste.  Place  alternatingly  a  layer  of  corn  with 
layer  of  cracker  crumbs  in  a  baking  dish.  Make  mix»- 
ture  of  two  well-beaten  eggs  and  sufficient  milk  to 
cover  corn.  Pour  in  baking  dish;  bake  one-half  hour 
or  until  done.     Serve  hot. 

SCALLOPED  ONIONS. 

Boil  8  onions  in  salted  water,  changing  water  twice. 
Drain  and  cut  in  halves,  if  large.  Place  in  baking 
dish,  season  with  salt  and  pepper,  and  pour  a  white 
sauce  over  them.  Cover  with  bread  crumbs,  put  bits 
of  butter  on  top,  set  in  oven  to  broTVTi. 


MEMORANDA  73 


74  MEMORANDA 


MEATS 


"The  turnpike  road  to  people's  hearts,  I  find, 
Lies  through  their  mouth,  or  I  mistake  mankind." 

Meats  and  Suitable  Sauces. 

Eoast  Beef — Tomato  sauce,  pickles. 
Roast  Mutton — Currant  jelly,  caper  sauce. 
Roast  Lamb — Mint  sauce. 
Roast  Veal — Sliced  lemon. 

Roast  Venison — Spiced  currants  or  gooseberry  cat- 
sup. 

Roast  Pork — Apple  sauce,  onion  sauce. 
Roast  Goose — Apple  or  grape  sauce. 
Roast  Ham — Horseradish. 

TO  FRY  STEAK. 

Have  a  nice  tenderloin  or  porterhouse  steak  one 
inch  and  a  half  in  thickness,  well  hacked.  Over  this 
sprinkle  salt,  pepper  and  a  little  flour.  Have  ready  a 
very  hot  spider.  Into  this  drop  plenty  of  good,  sweet 
butter  (%  pound  is  not  too  much).  When  thoroughly 
melted,  lay  in  the  meat;  turn  frequently.  While 
cooking  make  many  openings  in  the  steak  to  allow 
butter  to  pass  through.  When  done,  place  on  a  hot 
platter  and  serve  immediately. 

MEAT  CAKES. 

Two  cups  of  chopped  cooked  meats,  3  tablespoons 
cracker  crumbs,  1  tablespoon  butter,  1  small  onion,  2 
eggs,  salt  and  pepper  to  taste.  Chop  onion  very  fine. 
Beat  eggs  very  light  without  separating.  Melt  the 
butter,  add  to  the  cracker  crumbs,  mix  with  the  eggs, 
meat  and  seasoning.  Make  into  flat  cakes  and  fry  in 
half  butter  and  half  lard  or  drippings. 


'76  MEATS 

VEAL  CROQUETS. 

Boil  meat  very  tender,  chop  fine.  To  1  bowl  of 
meat  add  equal  quantity  of  mashed  potatoes,  a  little 
butter,  1  egg,  salt  and  pepper.  Make  into  balls  and 
roll  in  flour.    Fry  in  hot  lard. 

MEAT  BALLS. 

Chop  cold  meat  with  a  meat  chopper,  1  quart  meat, 
3  eggs,  well  beaten,  %  pint  cold  mashed  potatoes,  pep- 
per, salt  and  gravy  from  meat,  or  half  cup  water, 
flour  enough  to  form  into  balls  as  for  sausage.  Fry 
in  a  little  grease. 

CHICKEN  PIE. 

Stew  chicken  until  it  drops  from  the  bone,  take  out 
bones,  make  a  sauce  with  butter,  flour  and  milk,  as 
much  as  desired.  Salt  1  quart  flour  rubbed  with  i/o 
cup  lard,  a  little  salt  and  2  teaspoons  baking  powder, 
wet  with  milk  until  you  can  roll.  Place  layer  of  crust 
in  bottom,  then  chicken  and  gravy.  Cover  with  crust 
half  inch  thick. 

BEEF  OR  MEAT  BALLS. 

Chop  cold  or  left  over  meats  of  any  kind  with  same 
bulk  of  potatoes,  add  1  little  onion,  if  desired  to 
flavor,  then  take  dry  brea4,  pour  hot  water  on  it  to 
moisten,  having  bread  enough  to  make  the  mass  ad- 
here so  it  can  be  made  into  cakes  or  balls.  Fry  a  nice 
brown  in  skillet  in  butter  or  meat  frjdngs. 

SMOTHERED  BEEF  STEAK. 

Take  1  large  thin  steak,  lay  out  smoothly  and  wipe 
dry;  prepare  a  dressing  with  1  cup  of  fine  bread 
crumbs,  %  teaspoon  salt,  some  pepper,  tablespoon  but- 
ter %  teaspoon  sage,  or  use  chopped  onions  and 
enough  meat,  roll  up  and  tie  carefully  with  stout 
string,  put  a  few  thin  slices  of  pork  in  bottom  of  a 
kettle  and  fry  till  brown;  put  the  roll  of  steak  and 
also  brown  it  on  all  sides,  then  add  1  pint  of  hot  water 
and  cook  until  tender,  then  thicken  the  grav^^  The 
roll  is  to  be  ca  ^ed  crosswise. 


MEATS  77 

MEAT  CAKES. 

Take  bits  of  cold  meat,  chop  fine.  To  1  pint 
chopped  meat  add  1  cup  cracker  crumbs  rolled  fine, 
beat  two  eggs,  moisten  with  cream;  pepper  and  salt  to 
taste.  Make  in  small  cakes  and  fry  in  butter.  Serve 
hot. 

SWEET  BREADS. 

Parboil  them  in  salt  water;  remove  the  skins  and 
tough  parts;  cut  in  pieces  the  size  of  a  large  oyster; 
dip  in  beaten  eggs;  roll  in  cracker  crumbs  seasoned 
with  salt  and  pepper;  fry  in  hot  butter  or  drop  in 
hot  lard  as  you  would,  doughnuts. 

♦  'TO  AD-IN-THE-HOLE. ' ' 

Mix  1  pint  of  flour  and  1  egg  with  milk  enough  to 
make  batter  (like  that  for  batter  cakes)  and  a  little 
salt ;  grease  dish  well  with  butter,  put  in  lamb  chops, 
add  a  little  water  with  pepper  and  salt;  pour  batter 
over  it  and  bake  for  one  hour. 

FROGS  FRIED. 

Frogs  are  usually  fried,  and  are  considered  a  great 
delicacy.      Only  the  hind  legs  and  quarters  are  used. . 
Clean  them  well,  season  and  fry  in  egg  batter,  or 
dipped  in  beaten  egg  an^  fine  cracker  crumbs,  the 
same  as  oysters. 

TONGUE  WITH  TOMATO  SAUCE. 

Boil  a  tongue  until  tender,  remove  the  skin  and 
return  to  the  kettle  and  add  %  cup  stock  and  1  can 
tomatoes.  Cook  slowly  until  the  tomatoes  are  done, 
add  flour  to  thicken  as  for  gravy,  and  2  tablespoons 
onion  juice.  Remove  the  tongue  to  platter  and  pour 
over  the  sauce  and  garnish  with  parsley. 

TO  FRY  FRESH  HAM. 

Soak  sliced  ham  in  molasses  water  for  an  hour  be- 
fore cooking.  Delicious. 


MEATS 
PRESSED   BEEF. 


Select  four  or  five  pounds  beef,  boil  until  very 
tender,  seasoning  while  it  is  boiling.  Shred  while 
warm  and  press  firmly  together.  When  cold  slice  and 
serve  cold,  or  fry  in  butter. 


CREAMED  CHICKEN. 

Boil  a  good-sized  chicken  until  meat  falls  from 
bones,  put  in  dish,  alternate  layers  of  chicken,  cracker 
crumbs,  salt,  pepper  and  butter  until  dish  is  full,  put 
in  some  gravy  and  as  much  cream  and  bake. 

BEEF  LOAF. 

Four  pounds  ground  beef,  add  to  it  3  dozen  small 
crackers,  rolled  fine,  4  eggs,  1  cup  sweet  milk,  2  table- 
spoons salt,  1  teaspoon  pepper,  1  tablespoon  melted 
butter.  IMix  well ;  pack  well. .  Pour  boiling  water  over 
and  bake  two  hours. 

ROAST  TURKEY  WITH  OYSTER  DRESSING. 

Clean  a  turkey  and  lay  it  in  dripping  pan.  Pre- 
pare a  dressing  of  stale  bread  composed  of  1  quart 
bread  crumbs  and  1  cup  butter,  water  enough  to 
moisten;  add  2  dozen  oysters,  salt  and  pepper  to  suit 
the  taste.  Mix  all  and  stuff  the  turkey  with  it.  Sew 
u^  carefully.  Put  some  water  in  the  dripping  pan; 
salt  and  a  chunk  of  butter,  set  in  the  oven  and  bake 
until  done,  basting  often.  Never  parboil  a  young  tur- 
key. 

POT  ROAST  OP  BEEF. 

Put  into  kettle  some  fresh  suet;  when  hot  put  in 
the  beef  and  sear  over,  as  this  keeps  the  juice  in ;  sea- 
son with  salt,  pepper  and  sift  a  little  flour  over ;  cover 
with  boiling  water  and  boil  slowly,  letting  the  water 
boil  down  so  the  last  half  hour  the  meat  will  fry. 
Make  a  fine  brown  gra\^  and  the  roast  is  excellent. 


MEATS  '/9 

TO  ROAST  BEEF. 

Sprinkle  flour,  salt  and  pepper  on  the  beef,  place 

in  pan,  pour  in  a  little  water,  slice  an  onion,  add  1 

tablespoon  vinegar.     Cover  tight  in  roaster  or  baste 

often.    A  little  vinegar  makes  tough  beef  tender  and 

juicy. 

CHICKEN  LOAF. 

One  chicken,  cook  until  tender,  remove  bones  and 

chop  fine,  add  1  cup  rolled  crackers,  1  pint  sweet 

milk,  1  eggf  1  teaspoon  salt,  pepper  to  taste.    Mix  all 

together,  form  into  loaf  and  bake  half  an  hour,  baste 

with  broth  of  chicken. 

VEAL  LOAF. 

Two  and  one  half  pounds  fresh  veal  and  14  pound 
pickled  pork,  chopped  very  fine,  %  teacup  rolled 
crackers,  2  whole  eggs,  well  beaten,  salt,  pepper  and 
a  little  sage.  Mix  all  together  thoroughly  and  form 
into  a  loaf.    Bake  1  hour. 

BRAIN  CUTLETS. 

Well  wash  the  brains  and  soak  them  in  cold  water 
till  white.  Parboil  them  till  tender  in  a  small 
saucepan  for  about  a  quarter  of  an  hour;  then  thor- 
oughly drain  them,  and  place  them  on  a  board, 
divide  them,  into  small  pieces  with  a  knife.  Dip 
each  piece  into  flour,  and  then  roll  them  in  egg  and 
bread  crumbs,  and  fry  them  in  butter  or  well-clari- 
fied drippings.  Serve  very  hot  with  gravy.  An- 
other way  of  doing  brains  is  to  prepare  them  as 
above,  and  then  stew  them  gently  in  rich  stock,  like 
stewed  sweetbreads.  They  are  also  nice  plainly  boiled, 
and  served  with  parsley  and  butter  sauce. 

ROAST  PIGEON. 

Pigeons  lose  their  flavor  by  being  kept  more  than 
one  day  after  being  killed.  They  may  be  prepared 
and  roasted  or  broiled  the  same  as  chicken;  they  will 
require  from  twenty  to  thirty  minutes  cooking.  Make 
a  gravy  of  the  giblets  or  not ;  season  with  pepper  and 
salt,  and  add  a  little  flour  and  butter. 


80  MEATS 

,  SQUAB  POT-PIE 

Cut  into  dice  3  ounces  of  salt  pork;  divide  wild 
squabs  into  pieces,  at  the  joints ;  remove  the  skin. 
Cut  up  4  potatoes  into  small  squares,  and  prepare 
a  dozen  small  dough  balls.  Put  into  a  yellow,  deep 
baking  dish  the  pork,  potatoes  and  squabs,  and  then 
the  balls  of  dough;  season  with  salt,  white  pepper,  a 
dash  of  mace  or  nutmeg,  add  hot  water  enough  to 
cover  ingredients,  cover  with  a  "short"  pie  crust  and 
bake  in  a  moderate  oven  %  of  an  hour. 

DREED  BEEF  WITH  CREAM. 

Shave  your  beef  very  fine.  Put  into  a  suitable 
dish  on  the  back  of  the  stove,  cover  with  cold  water 
and  give  it  time  to  soak  out  to  its  original  size  be- 
fore being  dried.  When  it  is  quite  soft  and  the 
water  has  become  hot  (it  must  not  boil),  take  it  off, 
turn  off  the  water,  pour  on  a  cup  of  cream;  if  you 
do  not  have  it  use  milk  and  butter,  a  pinch  of  pep- 
per, let  it  come  to  a  boil,  thicken  with  a  tablespoon 
of  flour,  wet  up  in  a  little  milk.  Serve  on  dipped 
toast  or  not,  just  as  one  fancies.  A  nice  breakfast 
dish. 

HEAD  CHEESE. 

Boil  the  forehead,  ears  and  feet  and  nice  scraps 
trimmed  from  the  hams  of  a  fresh  pig,  until  the 
meat  will  almost  drop  from  the  bones,  put  it  in  a 
large  chopping  bowl,  and  season  with  pepper,  salt, 
sage  and  summer  savory.  Chop  it  rather  coarsely; 
put  it  back  into  the  same  kettle  it  was  boiled  in,  with 
just  enough  of  the  li*![uid  in  which  it  was  boiled  to 
prevent  its  burning;  warm  it  through  thoroughly, 
mixing  it  well  together.  Now  pour  it  into  a  strong 
muslin  bag,  press  the  bag  between  two  flat  surfaces, 
with  a  heavy  weight  on  top;  when  cold  and  solid 
it  can  be  cut  in  slices.  Good  cold  or  warmed  up  in 
vinegar. 


MEATS  •     81 

FLANK  STEAK. 

This  is  cut  from  the  boneless  part  of  the  flank 
and  is  secreted  between  an  outside  and  inside  layer 
of  creamy  fat.  There  are  two  ways  of  broiling  it. 
One  is  to  slice  it  diagonally  across  the  grain ;  the 
other  is  to  broil  it  whole.  In  either  case  brush  but- 
ter over  it  and  proceed  as  broiling  other  steaks.  It 
is  considered  by  butchers  the  finest  steak  which  they 
frequently  reserve  for  themselves. 

STUFFED  HEART. 

Take  a  beef's  or  sheep's  or  veal's  heart,  wash 
deeply  and  thoroughly  so  as  to  remove  all  blood, 
make  the  two  cells  into  one  by  cutting  through  the 
partition  with  a  long,  sharp  knife,  being  careful 
not  to  cut  through  to  the  outside;  make  a  stuffing 
of  bread  crumbs  same  as  for  roast  turkey,  fill  the 
cavity,  cover  with  greased  paper  or  cloth  to  secure 
the  stuffing,  and  bake  in  a  deep  pan  with  plentj^  of 
water,  for  two  hours  or  longer,  basting  and  turning 
often,  as  the  upper  part  particularly  is  apt  to  get 
dry.  While  heart  is  roasting,  put  the  valves  or 
**deaf  ears"  which  must  be  cut  off  after  washing, 
into  a  sauce-pan,  with  a  pint  of  cold  water  and  a 
sliced  onion.  Let  simmer  slowly  one  hour;  melt  in 
same  sauce-pan  a  tablespoon  of  butter,  add  a  table- 
spoon flour  then  the  strained  liquid  from  valves,  and 
serve  as  gravy. 

VEAL  WITH  OYSTERS. 

Fry  2  pounds  tender  veal  cut  in  thin  bits,  and 
dredged  with  flour,  in  sufficient  hot  lard  to  prevent 
sticking;  when  nearly  done  add  II/2  pints  of  fine 
oysters,  thicken  with  flour,  season  with  salt  and  pep- 
per.  Cook  until  done.   Serve  hot  in  covered  dish. 


82  MEATS 

PIGS'  FEET  PICliLED. 

Take  twelve  pig's  feet,  scrape  and  wash  them 
clean,  put  them  into  a  sauce-pan  with  enough  hot 
(not  boiling)  water  to  cover.  When  partly  done, 
salt  them.  It  requires  four  or  five  hours  to  boil 
them  soft.  Pack  them  in  a  stone  crock,  and  over 
them  spiced  vinegar  made  hot.  They  will  be  ready 
to  use  in  a  day  or  two.  If  you  wish  them  for  break- 
fast, split  them,  make  a  batter  of  2  eggs,  a  cup  of 
milk,  salt,  a  teaspoon  butter,  with  flour  enough  to 
make  a  thick  batter;  dip  each  piece  in  this  and  fry 
in  hot  lard.  Or  dip  them  in  beaten  egg  and  flour 
and  fry.    Souce  is  good  eaten  cold  or  warm. 

DELICIOUS  FRIED  HAM. 

Place  slices  in  boiling  water  and  cook  until  ten- 
der; put  in  frying  pan  and  brown,  and  dish  on  a 
platter;  fry  some  eggs  by  dripping  gravy  over  them 
until  done;  instead  of  turning  take  up  carefully  and 
lay  them  on  the  slices  of  ham. 

ROAST  HARE  OR  RABBIT. 

A  very  close  relationship  exists  between  the  hare 
and  rabbit,  the  chief  difference  being  in  smaller  size 
and  shorter  legs  and  ears  of  the  latter.  The  man- 
ner of  dressing  and  preparing  each  for  the  table,  is 
therefore,  pretty  nearly  the  same.  To  prepare  them 
for  roasting,  first  skin,  wash  well  in  cold  water  and 
rinse  thoroughly  in  lukewarm  water.  If  a  little 
musty  from  being  emptied  before  they  were  hung 
up,  afterwards  neglected,  rub  the  insides  with  vine- 
gar and  afterwards  remove  all  taint  of  the  acid  by  a 
thorough  washing  in  lukewarm  water.  After  being 
well  wiped  with  a  soft  cloth  put  in  a  dressing  as 
usual,  sew  the  animal  up,  truss  it,  and  roast  for 
half  or  three-quarters  of  an  hour,  until  well-browned, 
basting  it  constantly  with  butter  and  dredging  with 
flour,  just  before  basting  up. 


MEATS  83 

FRIED  LIVER. 

Always  use  calf's  liver,  (if  possible),  cut  in  slices.' 
Pour  boiling  water  over  and  let  it  stand  fifteen  min- 
utes ;  fry  some  slices  of  breakfast  bacon,  take  out  the 
bacon,  roll  the  liver  in  either  flour  or  corn  meal,  and 
fry  a  delicate  brown;  sprinkle  with  salt  and  pepper. 
Serve  with  gravy  if  you  like. 

TO  FRY  STEAK. 

Select  good  steak.  Remove  all  undesirable  meat. 
Hack  with  sharp  knife ;  dip  in  cold  water,  roll  in  flour, 
fry  in  medium  hot  skillet  in  butter  and  lard ;  salt  and 
pepper. 


84 


MEMORANDA 


FISH  AND  OYSTERS 


"Now  good  digestion  wait  on  appetita 
And  health  on  both." 

— Macbeth 

SAIiMON  LOAF. 

Mix  a  can  of  salmon  and  half  a  cup  of  cracker 
crumbs  with  a  tablespoon  of  butter  and  3  well-beaten 
eggs,  season  to  taste  with  salt  and  a  little  lemon  juice. 
Pack  closely  in  a  pan  and  put  in  the  oven  long 
enough  to  cook  eggs.  Serve  hot  with  a  rich  sauce 
of  drawn  butter. 

FISH  BALLS. 

To  one  package  of  threads  of  codfish  add  double 
the  quantity  of  potatoes.  Soak  the  codfish  in  cold 
water  about  two  minutes,  then  drain  through  a  sieve 
or  cloth.  Mix  the  potatoes  thoroughly,  add  one 
tablespoon  butter  and  a  little  pepper.  Shape  into 
balls  and  fry  in  lard.  An  egg  added  to  the  above 
recipe  improves  it. 

BAKED  BASS. 

Two  good  sized  onions  chopped  fine,  1  pint  bread 
crumbs,  butter  size  of  a  hen's  egg;  plenty  of  pepper 
and  salt,  mix  thoroughly  with  anchovy  sauce  until 
quite  red. 

Stuff  your  fish  with  this  compound  and  pour  the 
rest  over  it.  Tomatoes  can  be  used  instead  of  chovies, 
and  are  more  economical.  If  using  them  take  pork, 
chopped  fine,  in  place  of  butter.  Shad,  pickerel  and 
trout  are  good  the  same  way. 


86  FISH  AND  OYSTERS 

CREAMED  C01>PISH. 

To  a  cup  of  fish  add  double  the  quantity  of  milk, 
one  tablespoon  butter,  let  it  come  to  boil,  then  add 
one  teaspoon  corn  starch  and  one  egg  beaten  well. 
BAKED  WHITE  FISH. 
Thoroughly  clean  the  fish,  cut  off  the  head  or 
not  as  preferred;  cut  the  backbone  from  the  head  of 
within  two  inches  of  the  tail  and  stuff  with  the  fol- 
lowing: Soak  stale  bread  in  water,  squeeze  dry, 
cut  in  pieces  a  large  onion,  fry  in  butter,  chop  fine, 
add  the  bread,  two  ounces  butter,  salt,  pepper  and 
a  little  parsley  or  sage;  heat  through  and  when 
taken  off  the  fire  add  the  yolks  of  two  well  beaten 
eggs.  Stuff  the  fish  rather  full,  sew  up  with  fine 
twine  and  wrap  with  several  coils  of  white  tape; 
rub  the  fish  over  slightly  with  butter;  cover  the 
bottom  of  a  baking  pan  with  hot  water  and  place  the 
fish  in,  standing  back  upward  and  bent  in  the  form  of 
''S"  Serve  with  following  dressing:  Reduce  the 
yolks  of  two  hard  boiled  eggs  to  a  smooth  paste  with 
two  tablespoons  good  salad  oil ;  stir  in  half  a  teaspoon 
mustard.  Add  pepper  and  vinegar  to  taste. 

SALMON  LOAF. 

Take  one  can  salmon,  add  to  it  3  beaten  eggs,  a 
iump  butter,  some  crackers.  Make  into  a  loaf  and 
steam  an  hour.  Cook  peas  with  cream  and  pour 
over  loaf  to  serve. 

COD  FISH  BALLS. 

One  cup  raw  salt  fish;  1  pint  potatoes,  1  teaspoon 
butter,  1  egg  well  beaten,  i/4  salt,  spoon  pepper,  more 
salt  if  needed.  Quarter  the  potatoes  and  pick  up 
the  fish  in  cold  water,  cover  with  boiling  water 
and  boil  twenty-five  minutes  or  until  potatoes  are 
done.  Drain,  mash  and  beat  very  light  with  a  fork ; 
add  butter  and  pepper  and  when  cooled  a  little  add 
the  egg  and  more  salt  if  needed.  Fry  in  hot  lard 
one  minute,  five  at  a  time. 


FISH  AND  OYSTERS  87 

BOILED  BASS. 

Take  a  large  bass  and  wrap  in  clean  white  cloth. 
Put  on  the  fire  in  cold  water,  enough  to  cover  well, 
boil  half  hour;  take  from  fire  and  remove  all  bones; 
place  in  pan;  pour  over  fish  browned  butter  (good) 
with  salt  and  pepper.     Place  in  oven  to  brown. 

TO  FRY  EELS. 

Skin  them,  wash  well,  season  with  pepper  and  salt, 
roll  each  piece  in  fine  Indian  meal,  fry  in  broiling 
lard,  or  egg  them,  and  roll  in  cracker  crumbs  and 
fry.  For  sauce,  use  melted  butter  sharpened  with 
lemon  juice. 

SALMON  PUFFS. 

Remove  skin  and  bones  from  1  pound  can  salmon 
and  chop  meat  fine.  Add  1  tablespoon  melted  but- 
ter, %  cup  fine  bread  crumbs,  1  tablespoon  lemon 
juice,  3  well  beaten  eggs,  dash  of  salt  and  pepper,  mix 
thoroughly  in  and  pack  in  6  or  8  cups,  put  in  jar  of 
hot  water  and  bake  %  hour  in  oven. 

Dressing  for  Same.  Pour  slowly  over  the  nice 
beaten  yolks  of  2  eggs,  1  cup  hot  sweet  cream  and  let 
cool,  add  salt,  pepper  and  a  little  lemon  juice. 

Mrs.  Margaret  Price. 

PICKLED  OYSTERS. 

Put  100  large  oysters  and  their  liquid  over  the 
fire,  salt  and  just  let  them  come  to  a  boil;  then  draw 
to  back  of  the  stove;  skim  off  the  top,  take  out  the 
oysters  with  a  skimmer  and  set  them  aside  in  an  earth- 
en dish  to  cool;  to  the  liquor  in  the  kettle  add  a 
pint  of  vinegar,  a  red  pepper  broken  into  pieces,  re- 
jecting the  seed;  whole  cinnamon,  cloves  and  pepper 
to  the  liking,  boil  and  pour  hot  over  the  cold  oysters ; 
cover  and  set  in  cool  place.  If  they  are  to  be  kept 
longer  than  two  or  three  days  put  them  in  cans  and 
keep  cool. 


88  FiSH  AND  OYSTERS 

ESCALLOPED  OYSTERS. 

Butter  a  baking  dish,  sprinkle  a  layer  of  finely 
rolled  cracker  crumbs,  then  arrange  a  layer  of  oys- 
ters over  the  crumbs,  moisten  this  well  with  liquor 
from  oysters.  This  will  suffice  to  moisten  the  crack- 
ers unless  the  latter  is  used  too  liberally;  season  with 
pepper,  salt,  a  generous  allowance  of  butter,  cut  into 
bits.  Put  on  another  layer  of  crackers,  then  more 
oysters  and  seasoning,  alternating  layers  until  dish  is 
full.  Make  the  top  layer  of  crumbs,  add  a  little 
milk  or  cream.  Moisten  well  and  bake  in  rather 
quick  oven.  A  slow  oven  and  too  long  cooking  will 
ruin  them.  Use  green  corn  instead  of  oysters  for  a 
change. 

OYSTER  OMELET. 

Twelve  large  oysters,  6  eggs,  1  cup  milk,  1  tea- 
spoon butter,  salt  and  pepper  and  parsley  if  agree- 
able. Heat  3  tablespoons  butter,  pour  the  milk, 
yolk  of  2  eggs,  oysters  and  seasoning  in  a  dish  and 
mix;  add  the  whites  of  eggs  and  1  spoon  of  melted 
butter,  with  as  little  stirring  as  possible,  then  cook 
to  an  appetizing  brown,  turning  the  omelet  care- 
fully. 

OYSTER  PIE. 

Four  whites  of  eggs  beaten  light,  2  cups  sweet 
milk,  1  quart  bread  crumbs  or  crackers  grated,  1  quart 
oysters,  1  tablespoon  melted  butter,  salt  and  pepper 
to  taste.  Make  into  a  paste  and  bake  until  light 
brown,  put  in  earthen  or  granite  dish.    Low  Sparks. 

OYSTER  ROAST. 

Put  1  quart  oysters  in  a  basin  with  their  own  liquor 
and  let  them  boil  three  or  four  minutes;  season  with 
a  little  salt,  pepper  and  and  heaping  spoon  of  butter. 
Serve  on  buttered  toast. 


FISH  AND  OYSTEKS  89 

CREAMED  OYSTERS. 

One  pint  oysters,  1-8  teaspoonful  celery  salt,  ly^ 
cups  thick  white  sauce.  Clean  and  cook  oysters  un- 
til plump  and  edges  begin  to  curl;  drain,  and  add  to 
white  sauce,  seasoned  with  celery  salt.  Serve  on 
toast,  or  in  patty  shells. 

FRIED  OYSTERS. 

Place  oysters  in  cullender  to  drain  for  a  few  min- 
utes; with  a  fork  remove  them  separately  to  a  dry 
towel;  place  another  towel  over  them,  allowing  them 
to  remain  until  all  moisture  is  absorbed.  <  Have 
ready  the  beaten  yolks  of  three  eggs  and  a  quantity 
of  rolled  crackers,  salted  and  peppered.  Dip  each 
oyster  separately,  first  into  egg,  then  into  crackers. 
When  all  have  been  thus  dipped,  have  ready  a  hot 
spider,  into  which  drop  four  heaping  tablespoons  of 
butter.  When  butter  is  melted  place  in  the  oysters, 
one  by  one;  fry  a  light  brown  then  turn.  Serve 
very  hot. 


^^  MEMORANDA 


EGGS 


"Humpty  Dumpty  sat  on  the  wall, 
Humpty  Dumpty  had  a  great  fall; 
All  the  king's  horses  and  all  the  king's  men 
Could  not  set  Humpty  Dumpty  back  again. 

Mother  Goose 

SCRAMBLED  EGGS. 

In  a  deep,  earthen  pie  plate  warm  sweet  milk, 
allow  2  tablespoons  to  each  egg.  Add  a  bit  of  but- 
ter, a  little  salt  and  pepper.  When  nearly  to  boil- 
ing point  drop  in  the  eggs;  with  a  spoon  or  thin- 
bladed  knife  cut  the  eggs  and  scrape  up  from  the 
bottom  of  the  dish  as  it  cooks.  Take  from  the  stove 
before  it  has  quite  all  thickened,  continue  turning  up 
fiK)m  the  bottom  of  dish  a  moment  longer.  The  mix- 
ture should  be  in  large  flakes  of  mingled  white  and 
yellow  and  as  delicate  as  baked  custard. 

DEVILED  EGGS. 

Six  eggs  boiled  for  20  minutes,  remove  shell  and 
cut  in  two  lengthwise.  Remove  yolks.  With  the 
yolks  mix  one  teaspoon  butter,  a  little  salt,  mustard 
if  liked.  Mix  this  fine,  add  vinegar  to  taste,  and  roll 
in  little  balls  and  place  back  in  the  white. 

POACHED  EGGS. 

Have  water  boiling,  add  salt  and  a  small  lump  of 
butter.  Then  place  it  where  it  will  stop  boiling,  drop 
in  eggs  one  at  a  time,  and  let  simmer  gently  till  done, 
Serve  on  toasted  bread. 


92  EGGS 

EGGS — SWISS  STYLE. 

Cover  the  bottom  of  a  dish  with  2  ounces  of  but- 
ter and  on  this  scatter  grated  cheese;  drop  the  eggs 
upon  the  cheese  without  breaking  the  yolks;  season 
to  ta^te ;  pour  over  the  eggs  a  little  cream  and  sprinkle 
with  about  2  ounces  of  grated  cheese.  Set  in  moder- 
ate oven  for  about  15  minutes. 

PICKLED  EGGS. 

One  pint  strong  vinegar,  I/2  pint  cold  water,  tea- 
spoon, each,  of  cinnamon,  allspice  and  mace.  Boil 
the  eggs  till  very  hard,  remove  the  shell,  put  spices 
tied  in  a  muslin  bag,  in  cold  water,  boil  a  few  min- 
utes, add  the  vinegar  and  pour  over  eggs.  Or  place 
in  a  jar  of  beet  pickles;  the  whites  will  become  red; 
cut  in  two  in  serving. 

EGG  OINTMENT. 

Three  eggs,  yolks  and  whites  beaten  separately, 
small  cup  of  sweet  milk,  three  teaspoonfuls  of  corn 
starch,  I/2  teaspoonful  of  baking  powder  and  a  little 
salt.  Add  the  whites  beaten  to  a  stiff  froth  last; 
cook  in  a  little  butter. 

EGG  RINGS. 

One  cup  chopped  meat,  1  cup  bread  crumbs,  salt, 
pepper,  1  egg  and  water  enough  to  moisten.  Put 
the  mixture  into  well  greased  gem  tins,  filling  one- 
half  full.  Break  a  raw  egg  in  the  center  of  each, 
season  and  bake. 


MEMORANDA  93 


94  MEMORANDA 


SALADS 


"Oh!  green  and  glorious!    Oh!  herbaceous  meat! 
'Twould  tempt  the  dying  Anchorite  to  eat; 

Back  to  the  world  he'd  turn  his  fleeting  soul 

And  plunge  his  fingers  in  the  salad  bowl." 

SALAD  DRESSING  FOR  CABBAGE. 

One  egg,  %  teacup  vinegar,  1  teaspoon  mustard, 
pinch  salt,  1  teaspoon  flour,  small  piece  butter,  heat 
until  it  becomes  thick  like  cream. 

BEAN  AND  ONION  SALAD. 

Peel  and  slice  very  fine  five  medium  sized  onions, 
cover  with  cold  water,  let  stand  for  a  few  moments, 
then  press  them  tightly  with  the  hands  to  remove 
strong  taste,  drain  thoroughly.  Place  in  salad 
bowl  3  cups  cold  baked  beans,  mix  with  onions  2  level 
teaspoons  salt,  %  teaspoon  pepper,  2  tablespoons  olive 
oil,  1  teaspoon  sugar,  2-3  cup  vinegar.  Mix  lightly 
but  thoroughly  with  fork  and  spoon.  Garnish  with 
olives,  2  hard  boiled  eggs  sliced,  and  crisp  lettuce. 

CHICKEN  SALAD. 

Cook  three  chickens  until  tender,  chop,  not  very 
fine,  add  twice  the  quantity  of  mixed  cabbage  and 
celery  chopped  fine,  slice  6  hard  boiled  eggs,  season  to 
taste,  mix. 

Dressing.  Two  pints  vinegar,  butter  size  of  an 
egg,  when  boiling  hot  stir  3  well-beaten  eggs,  3  table- 
spoons mustard,  1  teaspoon  pepper,  2  tablespoons  su- 
gar, 1  teaspoon  salt.  Cook  until  thick,  pour  over 
chicken  and  cool. 


9^  SALADS 

CHICKEN  SALAD. 

Sixteen  hard-boiled  eggs,  3  tablespoons  salt,  3  table- 
spoons  white  mustard  seed,  3  tablespoons  black  pep- 
per, 3  tablespoons  sugar,  3  tablespoons  celery  seed,  % 
gallon  cabbage,  %  gallon  turkey  or  chicken,  4  cups 
vinegar,  1/2  cup  melted  butter  or  1  cup  fat  fowl  is 
boiled  in.    This  is  extra  good. 

EGG  SALAD. 

One  dozen  hard  boiled  eggs.  Dressing — Two  eggs 
well  beaten,  1  heaping  tablespoon  sugar,  1  table- 
spoon flour,  salt  and  pepper,  1  teaspoon  mustard,  1 
scant  cup  vinegar ;  cook  in  double  boiler.  When  ready 
to  serve,  thin  the  dressing  with  either  sweet  or  sour 
cream.  Arrange  in  salad  dish,  first  a  layer  of  the 
sliced  eggs  then  the  dressing  ending  with  the  eggs. 

BEAN  SALAD. 

Cold  cooked  stringed  beans,  drained  and  dressed 
with  mayonnaise  dressing  make  an  excellent  salad. 

NUT  SALAD. 

One  pound  English  walnuts,  1  quart  chopped  ap- 
ples, 1  quart  celery,  1  pound  grapes. 

Dressing.  Yolk  of  12  eggs,  4  tablespoons  sugar,  1 
cup  vinegar,  1  level  teaspoon  mustard,  butter  size  of 
an  egg,  1  teaspoon  salt,  pinch  cayenne.  This  will 
serve  30  people. 

WALDORF  SALAD. 

Two-thirds  cups  chopped  celery,  1-3  cup  chopped 
tart  apples,  1-3  cup  chopped  English  walnuts,  mayon- 
naise dressing.     Serve  on  lettuce  leaves. 


SAI.ADS  97 

CREAM  DRESSING  FOR  COLD  SLAW. 

Two  tablespoons  whipped  sweet  cream,  2  table- 
spoons of  sugar,  4  tablespoons  of  vinegar.  Beat  well 
and  pour  over  cabbage,  previously  cut  very  fine  and 
seasoned  with,  salt  and  pepper. 

SALAD   DRESSING. 

Two-thirds  cup  vinegar,  i^  cup  sugar,  2  raw  eggs, 
beaten,  2  teaspoons  salt,  1  of  mustard,  1  teaspoon  of 
butter.      Cook  until  like  cream. 

MUSTARD  DRESSING. 

One  cup  vinegar,  1  tablespoon  mustard,  1  table- 
spoon corn  starch,  2  tablespoons  sugar,  1  egg.  Put 
vinegar  and  sugar  on  stove  and  let  come  to  a  boil. 
Beat  egg,  corn  starch  and  mustard  together,  then  stir 
in  vinegar  and  sugar. 

POTATO  SALAD. 

Boil  6  potatoes,  let  them  cool,  then. chop  fine  with 
6  hard  boiled  eggs  and  1  onion. 

Dressing.  One-half  cup  sweet  cream,  ^  cup  of 
granulated  sugar,  14  cup  vinegar,  2  eggs,  -|^  teaspoon 
salt,  1  teaspoon  mustard,  butter  size  of  walnut.  Oook 
the  dressing  until  it  thickens,  let  cool  and  work 
through  the  potatoes  thoroughly.  Let  stand  one  hour 
before  using. 

SALMON  SALAD. 

One  can  salmon,  remove  all  bones  and  skin,  chop 
fine.  One  cup  finely  chopped  celery  (cabbage  will  do; 
1  cup  chopped  English  walnuts  or  hickorynuts,  2  hard 
boiled  eggs,  chopped.  Mix  together  then  add  dress- 
ing. 

Dressing.  Two  eggs  well  beaten,  1  tablespoon  su- 
gar, %  teaspoon  salt,  pepper,  1  teaspoon  mustard,  % 
cup  vinegar;  cook  in  a  double  boiler.  Two  or  three 
pickles  sliced  fine  adds  to  the  salad. 


98  SAtAfig 

VEAL  SALAD. 

Two  pounds  cold  veal  cut  small,  1  head  celery  and 
almost  as  much  cabbage  as  veal.  1  pound  nuts  (mixed) 
and  two  potatoes.  Pour  over  this  any  salad  dress- 
ing. 

>L\YONNAISE  DRESSING  W ITHOUT  OIL. 

Mix  the  yolks  of  3  eggs  and  a  teaspoon  of  salt,  1 
tablespoon  of  butter,  a  dash  of  pepper  and  i/o  cup  of 
vinegar.  Set  over  the  fire  and  stir  constantly  until  it 
thickens ;  after  cool  add  to  it  I/2  cup  of  whipped  cream 
and  juice  of  half  a  lemon. 

POTATO   SALAD. 

One  egg  beaten  well,  I/2  cup  each  of  sugar  vine- 
gar and  hot  water  and  butter;  onions  to  taste  and  1 
quart  of  mashed  potatoes. 

BEET  SALAD. 

Take  5  medium-sized  beets,  cook  until  tender,  when 
cold  chop  fine,  add  a  bunch  of  celery  sliced  thin,  pour 
over  salad  dressing. 

DUTCH  CHEESE  SALAD. 

One  pint  good  Dutch  cheese,  I/4  pound  English  wal- 
nuts chopped  fine,  mix  Avell  and  if  not  moist  enough 
add  a  little  whipped  cream.  Make  into  small  balls 
and  place  walnut  meats  on  top.  Serve  on  lettuce 
leaf,  with  salad  dressing. 

SALMON  SALAD. 

Drain  oil  from  salmon,  remove  bones  and  skin.  Line 
salad  dish  with  fresh,  crisp  lettuce  leaves.  Put  salmon 
in  dish,  pour  over  2  or  3  tablespoons  of  lemon  juice  or 
vinegar.  Cover  thickly  with  dressing  when  ready  to 
serve. 

PEA  SALAD. 

Drain  the  juice  off  1  can  peas,  to  these  add  1  pound 
English  walnuts  and  mix  with  any  desired  mayonnaise 
dressing.    Serve  on  lettuce  leaves. 


SAI.ADS  99 

CABBAGE  SALAD. 

One  pint  of  good  vinegar,  4  well  beaten  eggs,  V2 
cup  butter,  put  them  on  the  fire  and  stir  constantly 
until  the  mixture  begins  to  thicken,  then  add  1  table- 
spoon mustard,  2  of  salt,  1  of  black  pepper.  Chop  1 
head  of  cabbage  very  fine,  with  1  bunch  of  celery  and 
soak  in  salt  and  water  for  two  hours,  drain  and  pour 
the  dressing  over  it  and  mix.  It  will  keep  all 
winter  in  a  cool  place,  if  kept  well  covered.  .  By 
mixing  lobster  or  chicken  with  it  you  will  have  a  nice 
salad. 

LETTUCE  SALAD. 

Wash  and  dry  nice  lettuce  leaves,  pour  over  a  salad 
dressing,  garnish  with  slices  of  hard-boiled  egg. 

HOT  SLAW. 

One-half  pint  vinegar,  butter  the  size  of  an  egg,  1 
egg,  2  teaspoons  each  of  mustard,  salt  and  pepper. 
Boil  the  vinegar;  take  it  from  the  stove,  stir  in  all 
the  ingredients  quickly  and  pour  over  finely  chopped 
cabbage.     Cover  closely  and  serve  while  hot. 

CABBAGE  SALAD. 

Cabbage  chopped  fine  as  for  slaw,  put  a  cup  of 
vinegar  in  a  stew  pan  and  let  come  to  a  boil,  take  1 
tablespoon  of  flour,  3  eggs,  1  teaspoon  mustard,  but- 
ter the  size  of  an  egg^  sweeten  a  little,  salt  and  pepper 
to  taste,  put  in  the  vinegar  and  boil  until  thick.  Pour 
over  the  cabbage  when  cold. 

OYSTER     SALAD. 

Drain  liquor  ofl:*  one  can  cove  oysters,  1  cup  vinegar 
to  liquor,  heat,  pour  over  oysters  cut  in  pieces,  one 
cup  celery  cut  in  one-third  inch  pieces,  or  one  cup 
chopped  cabbage,  2  teacups  rolled  crackers,  4  beaten 
eggs ;  1  teaspoon  salt,  1  teaspoon  mustard,  1  tablespoon 
butter,  2  teaspoons  celery  seed,  if  cabbage  is  used. 
Let  stand  several  hours. 


100  SALADS 

WINTER  SALAD. 

One  head  of  lettuce,  2  lemons,  3  juicy  apples  and  1 
stalk  of  celery.  Pare  the  apples,  cut  them  into  slices, 
treat  the  lemons  likewise.  Mix  thoroughly  with  finely 
chopped  celery  and  cover  with  mayonnaise  dressing. 
Serve  on  lettuce  leaves. 

CAULIFLOWER  AND  BEET  SALAD. 

Cut  the  cauliflower  into  desired  pieces  and  steam 
until  tender;  mix  with  cold  boiled  beets  cut  in  dice 
shape  and  serve  with  mayonnaise. 

ASPARAGUS  SALAD. 

After  having  scraped  and  washed  asparagus,  boil 
soft  in  salt  water,  drain  off  water,  add  pepper,  salt, 
and  strong  cider  vinegar,  then  cool.  Before  serving 
arrange  asparagus  so  that  heads  will  lie  in  center  of 
dish;  mix  the  vinegar  in  which  it  was  put  after  re- 
moving from  fire  with  good  olive  oil  or  melted  butter, 
and  pour  over  the  asparagus. 

LOBSTER  SALAD. 

Put  a  large  lobster  over  the  fire  in  boiling  water 
slightly  salted ;  boil  rapidly  for  about  twenty  minutes ; 
when  done  it  will  be  of  a  bright  red  color,  and  should 
be  removed,  as  if  boiled  too  long  it  will  be  tough. 
When  cold  crack  the  claws,  after  first  disjointing, 
twist  off  the  head  (which  is  used  in  garnishing),  split 
the  body  in  two  lengthwise,  pick  out  the  meat  in  bits 
not  too  fine,  saving  the  coral  separate ;  cut  up  a  large 
head  of  lettuce  slightly,  and  place  on  a  dish  over  which 
lay  the  lobster,  putting  the  coral  around  the  outside. 
For  dressing  take  the  yolks  of  3  eggs,  beat  well,  add 
four  tablespoons  salad  oil,  dropping  it  in  very  slowly, 
beating  all  the  time;  then  add  a  little  salt,  cayenne 
pepper,  half  a  teaspoon  mixed  mustard,  and  two  table- 
spoons vinegar.  Pour  this  over  the  lobster  just  be- 
fore sending  to  the  table. 


SALADS  101 

MAYONNAISE  DRESSING. 

Two  teaspoons  mustard  and  6  of  sugar,  1  teaspoon 
of  boiling  water  poured  on  the  sugar  and  mustard  to 
make  a  paste,  4  eggs,  2  cups  of  vinegar;  cook  all  to- 
gether and  when  done  put  in  butter  the  size  of  a  wal- 
nut ;  when  cold  add  sweet  cream. 

COMBINATION  SALAD. 

One  cup  walnuts,  1  stalk  celery,  3  large  apples  and 
]  teaspoon  salt. 

Dressing.  One-half  cup  vinegar,  %  cup  of  sugar, 
1  egg,  butter  size  of  walnut,  mix  dressing  before 
putting  on  the  stove,  cook  until  thick,  let  cool  then 
mix  in  the  salad. 


^^^  MEMORANDA 


Pickles,  Chili  Sauce  and  Catsup 


"Epicurean  Cooks,  Sharpen  with  Clayless  Sauce  his  appetite." 

MUSTARD  PICKLES. 

Cauliflowers,  small  cucumbers,  small  onions,  small 
green  tomatoes,  Lima  or  string  beans  and  celery.  Boil 
all  these  in  water  until  tender,  in  water  that  is  slightly 
salted.  Pour  the  following  mixture  over  all  boiling 
hot;  2' quarts  vinegar,  2  pounds  brown  sugar,  I/2 
pound  mustard,  red  or  green  peppers.  This  will 
make  about  six  quarts. 

MIXED  PICKLES. 

Take  6  or  8  ripe  cucumbers,  the  same  of  green, 
pare,  cut  in  small  chunks,  3  quarts  green  tomatoes, 
pared,  a  cauliflower  cut  in  small  pieces,  string  beans 
cut  in  small  pieces,  soak  all  this  in  salt  water  over 
night,  add  musk  melon  cut  in  small  pieces,  Lima  beans 
previously  cooked  a  litle,  a  little  red  pepper,  a  couple 
of  mangoes,  celery  cut  in  chunks,  small  onions  cooked 
a  little  while  in  salt  water,  add  nasturtium  seeds,  10 
cents  worth  mixed  spices,  5  cents  worth  cinnamon 
bark,  mix  all  together.  Cook  in  vinegar  %  of  an  hour. 
Use  4  cups  sugar  to  1  quart  vinegar. 

GREEN  TOMATO  SAUCE. 

Eight  pounds  green  tomatoes,  cut  up  and  boiled 
for  2  hours  in  water  to  cover,  drain  through  a  cul- 
lender, add  3  pounds  brown  sugar,  1  quart  vinegar, 
1  teaspoon,  each,  of  cloves,  cinnamon,  ginger  and  nut- 
meg.      Boil  one  hour  and  bottle. 


104  PICKLES,  CHILI  SAUCE  AND  CATSUP 

TOMATO  CATSUP. 

One-half  bushel  tomatoes  cooked  and  strained,  boil 
down  to  8  pints,  then  add  3  tablespoons  salt,  %  table- 
spoon black  pepper,  2-3  tablespoon  allspice,  i/^  of 
cloves,  1%  tablespoons  cinnamon  and  1  pint  vinegar. 

RIPE  CUCUMBER  PICIvLES. 

Six  pounds  cucumbers,  8  pounds  brown  sugar,  1 
tablespoon,  each,  cloves,  cinnamon  and  allspice,  i^ 
tablespoon  pepper,  2  tablespoons  salt.  Cover  with 
vinegar  and  boil  till  tender. 

CHILI  SAUCE. 

Eight  quarts  ripe  tomatoes,  chopped,  1  cup  green 
peppers,  1  cup  onions,  i/^  cup  salt,  5  cups  sugar,  II/2 
quarts  vinegar,  2  teaspoons  cloves,  3  teaspoons 
cinnamon,  and  2  of  ginger,  2  nutmegs.  Boil  three 
hours. 

CHILI  SAUCE. 

Thirty  tomatoes,  10  onions,  5  large  red  peppers,  5 
tablespoons  salt,  20  tablespoons  sugar,  3 'cups  vinegar, 
chop  the  onions  and  peppers  together.  Boil  about 
two  hours. 

CHOW-CHOW. 

One  quart  onions,  2  quarts  small  cucumbers,  1  large 
cauliflower,  1  quart  small  green  tomatoes.  Put  cu- 
cumbers in  brine  one  day,  scald  onions  and  cauliflower 
in  salt  water.  One  green  pepper,  a  little  red  pepper. 
To  3  quarts  vinegar  add  2  cups  sugar,  1  cup  flour,  14 
tablespoons  mustard,  stick  of  cinnamon.  Scald  the 
mixture  and  pour  over  pickles. 

CHILI  SAUCE. 

One-half  peck  tomatoes,  2  cups  celery,  2  cups 
onions,  2  small  red  peppers,  each  chopped  very  fine,  1 
cup  white  mustard  seed,  1  cup  sugar,  1^  cup  salt,  1 
teaspoon  black  pepper,  1  tablespoon  ground  cinnamon, 
1  quart  vinegar.    Boil  one  and  a  half  hours. 


PICKLES,  CHILI  SAUCE  AND  CATSUP  105 

CUCUftlBER  MANGOES. 

Cut  lengthwise  two  dozen  large  cucumbers,  remove 
seeds,  let  stand  in  weak  salt  water  over  night,  wash 
with  fr©sh  water  and  fill  with  the  following:  Chop 
fine  1  large  head  cabbage,  1  ounce  celery  seed,  1  ounce 
mustard  seed  (white),  %  ounce  salt,  1  level  teaspoon 
ground  pepper,  %  cup  brown  sugar,  mix  with  vinegar. 
Fill  and  tie  with  white  thread.  Put  a  layer  of  grape 
leaves  in  kettle,  a  layer  of  cucumbers,  and  so  on.  Cover 
with  vinegar.  Scald  %  of  an  hour,  just  let  come  to 
boiling  point  before  removing  from  fire.  Boil  1  gallon 
fresh  vinegar,  1  teaspoon  alum,  3  cups  brown  sugar 
fifteen  minutes.  Skim.  Pour  over  cucumbers  while 
hot  from  first  vinegar.  Bottle  air  tight.    Fine. 

FRENCH  PICKLES. 

Two  quarts  caulifiower  or  cabbage,  1  quart  green 
tomatoes,  1  quart  little  onions,  1  quart  pickles,  1  quart 
green  beans,  1  quart  ripe  cucumbers,  salt,  and  drain 
over  night.  One  cup  salt,  1  gallon  water,  scald  in  vin- 
egar and  drain.  Three  quarts  vinegar,  1  cup  sugar,  1 
cup  flour,  6  tablespoons  mustard,  2  tablespoons  tu- 
meric, 2  tablespoons  celery  seed.  Cook  and  pour 
over  pickles. 

GRAPE  CATSUP. 

Five  pounds  grapes  cooked  and  rubbed  through  a 
sieve,  1  pint  vinegar,  3  pounds  sugar,  1  tablespoon 
ground  cinnamon,  1  teaspoon  cloves,  1  teaspoon  all- 
spice, 1  teaspoon  pepper,  %  teaspoon  salt.  Boil  until 
thick. 

CUCUMBER  PICKLES. 

One  quart  cucumbers,  pack  pickles  in  jar  tight,  take 
enough  vinegar  to  cover  pickles,  add  1  teaspoon  alum, 
2  or  3  small  pieces  horseradish,  1  tablespoon  sugar. 
Heat  and  pour  over  pickles  and  heat  again  until  they 
are  hot,  then  seal.    Will  keep  for  years. 


106  PICKLES,  CHILI  SAUCE  AND  CATSUP 

MIXED  PICKLES. 

One  quart  large  cucumbers,  2  quarts  small  pickles, 
1  quart  onions,  4  heads  of  cauliflower,  4  mango  pep- 
pers, chopped,  1  quart  green  tomatoes,  1  gallon  vine- 
gar, 1  pound  mustard,  2  cups  sugar,  2  spoons  flour. 
Mix  flour  in  paste.  Boil  spices  in  vinegar  and  add 
paste  and  5  cents  tumeric  powder.  Put  all  vegetables 
in  salt  water  over  night. 

PICKLED  ONIONS. 

Peel  the  onions  and  lay  in  a  brine  that  will  float 
an  eggy  leave  forty-eight  hours,  take  out  and  drain, 
cover  them  with  boiling  hot  vinegar.  Season  with 
whole  pepper  and  cloves. 

CHOWDER. 

One  peck  green  tomatoes,  3  large,  plump  cabbage 
heads,  6  onions,  8  green  peppers,  celery,  2  cups  sugar, 
5  cents  white  mustard  seed,  mixed  spices,  cloves  and 
vinegar.    Cook  thoroughly. 

CUCUMBER  PICKLES. 

For  250  small  pickles,  2  gallons  vinegar,  4  ounces 
salt,  2  ounces  white  mustard  seed,  2  ounces  alum,  2 
ounces  allspice,  2  ounces  cloves.  Tie  spices  in  a 
cloth,  boil  with  vinegar.  Wash  the  pickles  and  pack 
in  a  jar,  pour  hot  vinegar  over  and  put  plate  on  the 
jar.    Set  in  a  cool  place. 

SWEET  RELISH. 

One  gallon  cucumber  pickles,  1  gallon  green  toma- 
toes, 1  gallon  onions,  6  stocks  celery,  2  dozen  mangoes, 
1  red  pepper;  chop  fine,  salt  and  let  stand  in  weak 
vinegar  ^:hree  days.  Drain  well,  add  a  dressing  of  4 
quarts  vinegar,  4  cups  sugar,  10c  worth  ground  must- 
ard, 10c  worth  of  tumeric  powder,  1  cup  flour.  Cook 
and  pour  over  chow-chow  and  let  come  to  a  boil  and 
can. 


PICKI^KS,  CHILI  SAUCE  AND  CATSUP  107 

FRENCH  MUSTARD. 

Three  tablespoons  mustard,  1  tablespoon  granulated 
sugar,  well  worked  together,  then  beat  in  an  egg  until 
it  is  smooth;  add  1  teacup  vinegar,  a  little  at  a  time, 
working  it  all  smooth,  then  set  on  stove  and  cook  3  or 
4  minutes,  stirring  all  the  time.  When  cold  add  1 
tablespoon  of  best  olive  oil,  taking  care  to  get  it  all 
worked  in  smooth.  You  will  find  this  very  fine. 
CUCUMBER  PICKLES. 

Small  green  pickles,  wash,  make  salt  brine  about 
one  and  one  half  teacups  to  one  gallon  water,  scald- 
ing, pour  over  and  let  stand  three  hours,  take  one  gal- 
lon vinegar,  add  alum  size  of  hickorynut,  let  it  get  hot 
and  put  the  pickles  in  and  let  stand  fifteen  minutes. 
Now  take  out  and  throw  vinegar  away.  Take  1  gallon 
good,  fresh  vinegar,  add  white  mustard  seed,  %  ^^V 
sugar,  1  green  pepper,  cut  in  two,  cinnamon,  cloves, 
celery  seed,  a  thimbleful  alum ;  let  all  come  to  a  scald. 
Seal  in  glass  jars.    Be  sure  to  have  good  cider  vinegar. 

Will  keep  for  years. 

MIXED  MUSTARD  PICKLES. 

One  gallon  pickles,  same  of  onions,  cook  onions 
tender  in  salt  water,  mix  thoroughly  before  putting 
the  dressing  on. 

Dressing.  Six  tablespoons  strong  mustard,  1  table- 
spoon tumeric  powder,  li/^  cups,  2c  curry  powder,  1 
cup  flour.  Mix  all  together.  Add  2  quarts  best  vine- 
gar, scald,  stirring  constantly,  then  turn  the  contents 
over  pickles  hot.    Seal. 

CHOW-CHOW. 

One  gallon  green  tomatoes,  1  gallon  chopped  cab- 
bage, 1  gallon  cucumbers,  2  bunches  celery,  all  chop- 
ped. Salt  tomatoes  and  cabbage  separately  and 
leave  stand  a  few  hours,  then  put  to  drain  over  night ; 
in  the  morning  stir  all  together  and  heat  in  weak  vine- 
gar, drain  again  and  put  in  2  quarts  vinegar,  1  pound 
sugar,  celery  seed,  cinnamon,  cloves  whole,  and  tum- 
eric. 


108  PICKLKS,  CHILI  SAUCE  AND   CATSUP 

PICKLES  IN  GRAPE  LEAVES. 

To  1  gallon  pickles  sprinkle  1  cup  salt,  cover  with 
boiling  water.  Let  stand  over  night,  drain  water 
off  and  heat  hot  and  again  pour  over  pickles.  Repeat 
this  for  three  mornings.  Drain  well,  line  jar  with 
grape  leaves,  (washed)  then  a  layer  of  pickles.  Scat- 
ter over  spices  and  whole  mustard  seed ;  small  branch- 
es of  mustard  in  the  pod  is  better ;  then  another  layer 
of  grape  leaves,  pickles  and  spices  alternately  until 
jar  is  almost  full.  Cover  with  cider  vinegar.  Place 
a  small  weight  on  to  keep  pickles  under  vinegar.  Tie  a 
paper  or  cloth  over  the  top  to  keep  out  the  dust.  If 
the  vinegar  turns  white,  drain  that  off  and  cover  with 
fresh  vinegar.  In  this  way  pickles  will  keep  any 
length  of  time. 

RIPE  CUCUMBER  PICKLES. 

Take  nice,  large,  ripe  cucumbers,  pare  them,  take 
out  the  seeds  and  soak  over  night  in  weak  salt  water, 
then  let  them  boil  a  few  minutes  in  weak  vinegar,  and 
stay  in  this  twenty-four  hours ;  pour  this  off  and  take 
good,  strong  vinegar,  sweeten  well.  Add  allspice, 
cloves  and  cinnamon,  let  this  come  to  a  boil  and  pour 
over  the  cucumbers.  Scald  the  syrup  as  often  as  nec- 
essary afterward,  which  will  be  seldom  if  made  late  in 
the  season.  After  trying  this  you  will  not  let  your 
ripe  cucumbers  go  to  waste. 

DILL  PICKLES. 

Two  quarts  vinegar,  1  quart  water,  %  cup  salt. 
Wash  the  pickles  and  wipe  dry.  Put  in  jar  a  layer  of 
dill  and  horseradish,  cut  in  small  pieces,  whole  pepper, 
cloves  and  bay  leaves;  then  a  layer  of  pickles;  alter- 
nate the  layers  until  jar  is  filled;  cover  with  the  vine- 
gar mixture.  Do  not  boil  any  part  of  it.  Make  a 
sack  large  enough  to  cover  top  of  crock.  Into  this  put 
five  cents'  worth  mustard  seed,  spread  on  top,  then  a 
plate  to  fit  close.  These  pickles  will  keep  until  spring 
without  washing  off. 


MEMORANDA  109 


^^^  MEMORANDA 


PRESERVES  AND  JELLIES 

"Never  attempt  to  make  jelly  in  damp  or  cloudy  weather 
If  firmness  or  clearness  is  desired." 

GENERAL  RULES  FOR  MAKING  JELLY 

Always  make  in  porcelain  kettle.  Use  refined  or 
granulated  sugar.  Do  not  have  fruit,  especially  grapes 
or  currants,  over-ripe.  Make  not  over  two  or  three 
pints  of  jelly  at  a  time.  As  a  general  rule  allow  equal 
measure  of  juice  and  sugar.  Boil  juice  rapidly  ten 
minutes,  skim  and  add  sugar,  boil  ten  minutes  longer. 
To  test  jelly,  drop  a  little  in  a  glass  of  very  cold  water 
and  if  it  immediately  falls  to  the  bottom,  it  is  done. 
TRANSCENDENT  CRAB  APPLE  JELLY. 

Transcendent  or  any  variety  of  crab  apples,  may 
be  prepared  as  cultivated  wild  plums,  adding  flavor- 
ing of  almond,  lemon,  peach,  pineapple  or  vanilla  to 
the  jelly  in  proportion  to  one  teaspoon  to  two  pints  of 
juice  before  it  is  done. 

GRAPE  JELLY. 

Put  on  the  stove  grapes  just  beginning  to  turn,  boil, 
place  in  a  jelly  bag  and  let  drain.    To  1  pint  of  juice 
add  1  pint  sugar  and  boil  twenty  minutes. 
RASPBERRY  JELLY. 

Stir  into  1  quart  of  red  raspberries  a  cup  granu- 
lated sugar.  At  the  end  of  one  hour  run  the  berries 
through  a  vegetable  press  and  strain  the  juice.  Have 
ready  a  V2  ^^'^  gelatine  soaked  in  a  cup  of  cold  water- 
for  2  hours.  Pour  over  this  1  pint  boiling  water; 
'strain  and  stir  in  the  berry  juice;  wet  a  jelly  mould, 
line  with  ripe  berries  and  pour  the  liquid,  when  cold, 
into  it;  set  aside  to  form.    Eat  with  cream. 


112  PRESERVES   AND   JELLIES 

QUINCE  HONEY. 

Pare  and  grate  5  nice  quinces,  5  pounds  sugar  to 
1  pint  boiling  water.  Stir  over  fire  until  dissolved, 
add  the  grated  quinces.  Cook  fifteen  minutes;  pour 
into  glasses.     Cover  when  cold. 

HOW  TO  PRESERVE  A  HUSBAND. 

Be  careful  in  your  selection;  do  not  choose  too 
young,  and  take  only  such  as  have  been  reared  in  a 
good  moral  atmosphere.  Some  insist  on  keeping  them 
in  pickle,  while  others  keep  them  in  hot  water. 
This  only  makes  them  sour,  hard  and  sometimes  bit- 
ter. Even  poor  varieties  may  be  made  sweet,  tender 
and  good  by  garnishing  them  with  patience,  well 
sweetened  with  smiles  and  flavored  with  kisses  to 
taste;  then  wrap  them  in  a  mantle  of  charity,  keep 
warm  with  a  steady  fire  of  domestic  devotion  and  serve 
with  peaches  and  cream.  When  thus  prepared  they 
will  keep  for  years. 

STRAWBERRY  SUN  PRESERVES. 

One  pint  fruit,  1  pint  sugar.  Boil  ten  minutes, 
spread  on  plates  and  set  in  sun  one  day. 

ORANGE  JAM. 

Take  sweet  oranges,  peel  and  put  the  pulp  through 
a  sieve.   Put  a  pound  of  white  sugar  to  each  pound  of 
pulp  and  juice.  Boil  twenty  minutes  and  seal. 
LEMON  JELLY. 

Stir  together  2  large  cups  sugar,  the  juice  of  6 
lemons  and  the  grated  peal  of  2  lemons,  1  package 
gelatine,  well  soaked  in  warm  water,  cover  for  1  hour, 
pour  3  pints  boiling  water  over  this,  stir  until  gela- 
tine is  thoroughly  melted  and  strain  through  a  cloth. 
CURRANT  JAM. 

Weigh  an  equal  quantity  of  sifted  white  sugar  and 
currants,  picked  carefully  from  the  stems.  Boil  to- 
gether ten  minutes,  stirring  gently  and  skim ;  add  the 
juice  of  1  lemon  to  4  pounds  of  fruit.  Seal  while  hot. 
This  is  excellent. 


PRESERVES   AND  JELLIES  113 

TOMATO  JELLY. 

Dissolve  %  box  of  plymouth  rock  gelatine  in  y2  pint 
cold  water  and  add  1  quart  of  stewed  tomato,  season 
with  sugar,  salt,  pepper,  celery  salt  and  a  little  onion. 
Cook.  Strain  through  a  sieve  while  hot.  Pour  into 
cups  or  individual  molds  and  put  into  a  cold  place  to 
harden.  Turn  each  form  on  a  lettuce  leaf  and  serve 
with  mayonnaise  dressing. 

CHERRY  PRESERVES. 

Pound  for  pound  of  cherries  and  sugar.  Put  cher- 
ries and  sugar  on  stove  and  boil  eight  minutes;  skim 
cherries  and  spread  thin  on  plates,  cover  lightly  with 
syrup  and  let  stand  in  sun ;  if  sun  is  very  hot  %  day 
will  cook;  if  not,  leave  in  sun  all  day.  Put  remain- 
der, of  syrup  in  dishes  and  set  in  sun  same  as  fruit ; 
leave  all  in  dishes  until  morning. 

To  Can.  Put  2  spoons  fruit  and  1  of  syrup  until 
can  is  filled.  Do  not  heat  fruit  or  cans  next  morn- 
ing. 

LEMON  JELLY. 

Moisten  2  tablespoons  corn  starch,  stir  it  into  1 
pint  boiling  water  and  add  juice  of  2  lemons  and  1-3 
cup  sugar,  grate  in  little  of  the  lemon  rind.  Put  in 
moulds  to  cool. 

PRESERVED  PEARS. 

Peel  fruit,  take  almost  half  and  half  pears  and 
sugar,  let  stand  over  night;  in  the  morning  drain 
syrup  off  and  boil,  pour  over  pears,  let  stand  again 
one  night.  Cook  now  until  tender,  skim  the  fruit  out 
and  boil  syrup  until  thick.    Will  last  a  long  time. 

FROST  JELLY. 

One-half  box  gelatine  dissolved  in  i/4  pint  cold 
water,  3/2  pii^t  boiling  water,  1%  cups  sugar,  juice  of 
2  lemons.  When  cool  and  beginning  to  form,  add 
beaten  whites  of  2  eggs  and  beat  together  until  well 
mixed.      Set  in  a  cool  place. 


11^  PRESERVES   AND  JELLIES 

CRANBERRY  JELLY. 

Two  quarts  cranberries,  li/o  pints  cold  water,  cover, 
boil  ten  minutes,  strain,  add  1  1-3  pints  granulated  su- 
gar, stir,  let  boil  one  minute.  Rinse  mould  in  cold 
water  before  pouring  in  jelly.  For  3  quarts  berries 
use  1  quart  cold  water,  1  quart  sugar. 

PRESERVED  WATERMELON  OR  CITRON. 

Peel  the  melon  and  boil  until  soft,  try  with  fork. 

,To  1  pound  allow  lyo  pounds  sugar,  simmer  slowlv 

for  2  hours  in  this  syrup,  flavor  with  lemon.     Lift 

the  melon  and  boil  syrup  until  thick  and  pour  it  over, 

add  juice  of  1  lemon  to  each  quart  of  syrup. 

TOMATO  PRESERVES. 

Scald  the  tomatoes,  a  few  at  a  time,  remove  skins 
and  cores,  then  cut  through  the  middle  from  side  to 
side  so  you  can  remove  the  seeds,  which  is  easiest 
done  with  the  thumb.  Have  a  bucket  of  cold  water 
to  dip  the  tomatoes  in,  which  will  rinse  the  remain- 
ing seeds  from  it,  squeeze  it  in  your  hand  and  it  is 
ready  for  the  preserving  kettle.  Have  your  sugar 
melted  and  boiled  to  a  syrup,  put  the  tomatoes  in  and 
boil  until  they  are  transparent.  Use  equal  amount  of 
sugar  and  tomatoes.  These  are  far  superior  to  those 
you  don't  remove  the  seeds,  for  seeds  make  them  bit- 
ter and  watery. 

STRAWBERRY  AND  RHUBARD  JAM. 
Take  half  berries  and  half  rhubarb.    Scald  rhubarb 
with  boiling  water  and  add  sugar. 

PINEAPPLE  PRESERVES. 

Have  your  pine  apples  as  ripe  as  can  be  procured. 
Pare  and  cut  in  thin  slices,  cut  each  slice  in  quarters, 
be  very  careful  to  remove. every  particle  of  the  skin 
for  if  it  is  not  all  removed  it  will  cause  the  preserves 
to  look  specky.  Weigh  the  fruit  and  allow  a  pound  of 
sugar  to  a  pound  of  fruit.  Put  a  layer  of  pine  apple 
and  a  layer  of  sugar  and  so  on,  until  the  fruit  is  all  in 
the  dish  (use  a  large  earthen  dish).  Put  a  layer  of  su- 


PRESKRVES   AND   JELLIES  115 

gar  on  top  and  let  stand  over  night.  In  the  morning 
drain  oft*  the  juice  and  put  it  in  a  preserving  kettle. 
Stir  in  the  white  of  an  egg  and  skim  as  it  comes  to  a 
boil;  let  it  boil  ten  minutes,  then  pour  boiling  hot 
over  the  pine  apple  and  let  it  stand  and  grow  cold 
with  covering,  when  thoroughly  cold,  put  in  glass  jars 
and  seal.      Serve  cold  with  sliced  bananas. 

CHERRY  SUNSHINE. 

One  pint  of  sugar  to  quart  of  cherries.  Boil  from 
5  to  8  minutes,  pour  in  tumblers  and  set  in  the  sun 
for  3  days. 

A  SURE  TEST  TO  TELL  THAT  JELLY  IS  DONE. 

Dip  a  spoon  sidewise  into  the  boiling  mass.  If  on 
removing  it  the  jelly  runs  off  in  two  places,  remove 
from  the  fire  at  once. 


116  MEMORANDA 


BREAKFAST  AND  TEA  DISHES 


"Dainty  bits  make  rich  the  ribs." 

*  POTATO  PANCAKES. 

Grate  10  good  sized  raw  potatoes;  1  teaspoon  salt, 

3  eggs  well  beaten,  one  tablespoon  flour.       Fry  in 

butter. 

FRENCH  TOAST. 

Thoroughly  beat  one  egg,  add  a  pinch  of  salt  and  a 
teacup  of  sweet  milk.  Dip  slices  or  pieces  of  stale 
bread  in  this  and  fry  in  butter  until  a  nice  brown  on 
both  sides. 

CHICKEN  OMELET. 

Mince  fine  1  cup  stewed  chicken,  warm  in  a  teacup 
of  sweet  milk,  1  tablespoon  butter,  salt  and  pepper; 
thicken  with  1  tablespoon  of  flour.  Make  a  plain 
omelet,  then  add  this  mixture  just  before  turning  it 
over. 

CHEESE  STRAWS. 

One  cup  grated  cheese,  1  cup  flour,  1%  tablespoon 

butter;  rub  butter  into  flour,  add  %  teaspoon  salt; 

mix  with  water  as  for  pie  crust.    Roll  thin;  cut  into 

straws  and  bake. 

BLANC-MANGE. 

One  quart  sweet  milk,  4  tablespoons  corn  starch, 

4  tablespoons  sugar;  divide  into  three  equal  parts; 
take  1-3  of  it  out  into  a  dish,  grate  up  one  small  cake 
Baker's  chocolate  and  stir  into  another  third;  add  a 
few  drops  of  fruit  coloring  and  rose  flavoring  to  the 
other  third.    Serve  with  whipped  cream. 


118  BREAKFAST  AND  TEA   DISHES 

GEMS. 

One  cup  sugar,  butter  the  size  of  an  egg,  2  eggs, 
2-3  cup  sweet  milk,  1  cup  currants,  2  teaspoons  bak- 
ing powder,  flour  to  make  rather  stiff  batter.     Bake 

in  gem  pans. 

PANCAKES. 

Three  cups  sour  milk,  1  egg,  1  teaspoon  salt,  1 
teaspoon  baking  powder,  1  teaspoon  soda,  21/2  tincups 
flour.    Sift  flour,  soda  and  baking  powder  together. 

WAFFLES. 

One  quart  sweet  milk,  6  eggs,  whites  beaten  separ- 
ately; add  last.  Two  teaspoonfuls  baking  powder, 
flour  enough  for  a  thin  batter,  1  cup  of  melted  butter, 
a   little  salt.      This  makes   waffles   enough   for   eight 

people. 

BANANA  FRITTERS. 

One  egg,  1  cup  milk,  3  tablespoons  sugar,  1  tea- 
spoon baking  powder,  3  bananas  sliced  thin,  enough 
flour  to  make  a  very  stiff  batter.  Drop  in  hot  lard 
until  deep  brown.  Serve  hot  with  a  sauce. 
GRIDDLE  CAKES. 
One  pint  sweet  milk,  1  egg,  2  teaspoons  baking 
powder,  one  teaspoon  salt;  stir  in  wheat  flour  until 
thick  batter,  bake  on  hot  griddle. 

FRITTERS. 

Two  eggs,  1  pint  sweet  milk,  2  teaspoons  baking 
powder,  enough  flour  to  make  a  stiff  batter.  Fry  in 
hot  lard. 

CHEESE  FONDU. 

One  cup  bread  crumbs,  1  cup  grated  cheese,  1  cup 
sweet  milk,  3  tablespoons  melted  butter,  1  teaspoon 
salt ;  1  saltspoon  red  pepper,  3  eggs  beaten  separately. 
Bake  in  a  quick  oven  until  brown. 

HICKORYNUT  MACROONS. 

One  quart  kernels  rolled  fine,  whites  of  8  eggs 
beaten  stiff,  2  cups  sugar,  flour  to  stiffen;  drop  on 
buttered  tins  and  bake  in  a  quick  oven. 


BREAKFAST  AND  TEA   DISHES  119 

LETTUCE-HA3I  SAINT^WICH. 

Cut  slices  of  bread,  spread  with  butter,  lay  lettuce 
leaf  on  one  piece  and  cold  boiled  ham  chopped  very 
fine,  mixed  with  mayonnaise  dressing,  spread  on  slice 
of  bread,  buttered,  and  lay  on  lettuce  leaf. 

RICE  CROQUETTES. 

Take  rice  you  have  left  over  and  break  an  egg  in, 
season  with  salt,  mix  enough  rolled  crackers  in  to 
make  it  thick  enough  so  you  can  make  long  rolls  as 
thick  as  your  two  fingers  and  put  in  enough  lard  so 
they  will  float  before  putting  in.    Nice  for  supper. 

GRAHAM  GEMS. 

Two  tablespoons  sugar  and  one  of  butter,  well 
stirred  together,  add  one  coffee  cup  sweet  milk,  gra- 
ham to  make  a  stiff  batter,  then  one  well  beaten  egg,  V2 
teaspoon  salt  and  2  teaspoons  baking  powder.  Bake 
15  minutes.    Make  1  dozen  gems. 

CORN  FRITTERS. 

One-half  can  of  corn,  1  egg,  4  tablespoons  milk, 
1/2  cup  flour,  pinch  of  salt,  a  pinch  of  baking  powder, 
drop  from  a  spoon  into  hot  lard. 

BAKING  POWDER  PANCAKES. 

Take  1  pint  of  sweet  milk,  1  egg,  2  tablespoons  of 
melted  butter,  1  teaspoon  baking  powder  and  flour 
enough  to  make  a  thin  batter,  add  a  pinch  of  salt. 

STUFFED  OLIVES. 

Stuffed  olives  make  an  excellent  filling  for  plain 
white  bread  sandwiches. 

CINNAMON  ROLLS. 

One  quart  bread  sponge,  1  egg,  1  cup  sugar,  butter 
size  of  an  egg,  knead  these  and  let  raise,  then  roll  out, 
spread  with  butter,  sugar  and  cinnamon,  cut  and  roll 
up.     Bake  thirty  minutes. 


120  BREAKFAST  AND  TEA   DISHES 

A  NICE  BREAKFAST  DISH. 

Stale  bread  dipped  in  batter  and  fried  in  lard  and 
butter  mixed.  Make  the  batter  with  eggs — a  teaspoon 
of  corn  starch,  mixed  with  a  tablespoon  of  milk  to 
each  egg.    Salt. 

GRAHAM  GEMS. 

Two  cups  of  graham  flour,  1  cup  of  wheat  flour, 
3  teaspoons  of  baking  powder,  3  tablespoons  sugar, 
pinch  of  salt,  2  eggs,  2  tablespoons  butter,  add  milk 
enough  to  make  it  drop  from  spoon.  Bake  20  or  25 
minutes  in  gem  pans. 

MUSH. 

To  three  quarts  of  boiling  water  add  salt  to  taste ; 
stir  in  gradually  sufficient  corn  meal  to  make  it  quite 
thick.  Boil  slowly  one  hour.  Stir  often.  Eat  with 
cream,  milk,  butter  or  syrup.  To  fry  when  cold, 
cut  in  thin  slices  and  fry  in  lard  a  nice  brown. 

POTATO  SOUFFLE. 

One  cup  mashed  potatoes,  1  egg,  1  tablespoon 
cream,  salt  and  pepper  to  taste.  Beat  the  yolk  of  an 
egg  light,  add  to  potatoes  with  cream  and  season- 
ing. Beat  until  very  smooth  and  light,  add  carefully 
the  white  of  the  egg  beaten  to  a  stiff  froth,  turn  into 
a  greased  baking  dish  and  brown  in  a  quick  oven. 

CROQUETTES  OF  ODDS  AND  ENDS. 

These  are  made  of  any  scraps  or  bits  of  good  food 
that  happens  to  be  left  from  one  or  more  meals,  and 
in  such  small  quantities  that  they  cannot  be  warmed 
up  separately.  As  for  example,  a  couple  of  spoons- 
ful frizzled  beef  and  cream,  the  lean  meat  of  1  mutton 
chop,  1  spoon  of  minced  beef,  2  cold  hard-boiled  eggs, 
little  cold  chopped  potato,  a  little  mashed  potato,  a 
chicken's  leg,  all  the  gristle  and  hard  outside  taken 
from  the  meat.  These  things  well  chopped  and  sea- 
soned, mixed  with  one  raw  egg,  a  little  fljour  and 


BREAKFAST  AND  TEA   DISHES  121 

butter  and  boiling  water ;  then  made  into  round  cakes, 
thick  like  fish-balls,  browned  well  with  butter  in  a 
frying  pan  or  on  a  griddle. 

Scraps  of  hash,  cold  rice,  boiled  oatmeal  left  from 
breakfast,  every  kind  of  fresh  meats,  bits  of  salt 
tongue,  bacon,  pork  or  ham,  bits  of  poultry,  and 
crumbs  of  bread  may  be  used.  They  should  be  put 
together  with  care,  so  as  not  to  have  them  too  dry  to 
be  palatable,  or  too  moist  to  cook  in  shape.  Most 
housekeepers  would  be  surprised  at  the  result,  making 
an  addition  to  the  breakfast  or  lunch  table.  Serve 
on  small  squares  of  buttered  toast,  and  with  cold 
celery  if  in  season. 

CREAM    PUFFS. 

One  cup  hot  water  and  %  cup  butter  boiled  togeth- 
er. While  boiling  stir  in  1  cup  sifted  flour;  remove 
from  the  fire  and  stir  to  a  smooth  paste.  When  cold 
add  3  unbeaten  eggs,  stirring  five  minutes.  Drop  in 
a  greased  pan  with  a  small  tablespoon  and  bake  in 
quick  oven  twenty-five  minutes. 

FiLiJNG.  One  cup  milk,  %  cup  sugar,  1  egg^  3 
tablespoons  flour.  Cook  thoroughly  and  flavor.  When 
cream  and  puffs  are  cold  cut  open  with  sharp  knife 
and  fill. 

BUCKWHEAT     CAItES. 

Buckwheat  flour,  when  properly  ground,  is  per- 
fectly free  from  grit.  The  grain  should  be  run 
through  the  smutter  with  a  strong  blast  before  grind- 
ing, and  the  greatest  care  taken  through  the  whole 
process.  Adulteration  with  rye  or  corn  cheapens  the 
flour,  but  injures  the  quality.  The  pure  buckwheat 
is  best  and  is  unsurpassed  for  griddle  cakes.  To  make 
batter  warm  1  pint  sweet  milk  and  1  pint  water  (one 
may  be  cold  and  the  other  boiling)  ;  put  half  this  mix- 
ture in  a  stone  crock,  add  5  teacups  buckwheat  flour, 
beat  well  until  smooth,  add  the  rest  of  the  milk  and 


122  BREAKFAST  AND  TEA   DISHES 

water,  and  last  a  teacup  of  yeast.     Or  the  same  in- 
gredients and  proportions  may  be  used,  except  adding 

2  tablespoons  molasses  or  sugar,  and  using  1  quart 
water  instead  of  1  pint  each  of  milk  and  water. 

POTATO  DUMPLINGS. 

To  1  pint  mashed  potatoes  add  1  egg  and  enough 
flour  to  make  into  balls.  Drop  in  hot  water  and  boil 
twenty  minutes.     Serve  with  gravy. 

PEANUT  SANDWICHES. 

To  2  cups  of  rolled  peanuts  add  %  cup  of  mayon- 
naise dressing  and  spread  between  thin  slices  of  but- 
tered white  bread.    Very  fine  for  lunches. 

GRAHAM  GRIDDLE  CAKES. 

One  quart  graham  flour,  1  teaspoon  baking  powder, 

3  eggs  and  milk  or  water  enough  to  make  thin  batter. 

GRAHAM  GEMS. 

One  egg,  1  tablespoon  brown  sugar,  1  teaspoon  salt, 
3  cups  buttermilk,  1  teaspoon  soda,  1  tablespoon 
melted  lard,  stir  in  enough  graham  flour  so  it  will 
drop  (not  pour)  off  the  spoon;  drop  in  hot  gem  pans, 
well  greased,  bake  in  hot  oven  fifteen  minutes. 

GRAHAM  GEMS. 

Three  cups  buttermilk  or  sour  milk,  3  cups  graham 
flour,  11/2  cups  white  flour,  i/o  cup  molasses,  1  tea- 
spoon salt,  2  teaspoons  soda. 

MUFFINS. 

One  pint  flour,  large  pinch  salt,  1  tablespoon  sugar, 
sifted  with  flour,  4  teaspoons  baking  powder,  1  cup 
sweet  milk,  2  tablespoons  melted  butter,  1  egg  added 
last  thing.     Bake  in  hot  oven  twenty  minutes. 


BREAKFAST  AND  TEA   DISHES  1 23 

LITTLE  PIGS  IN  BLANKET. 

Season  large  oysters  with  salt  and  pepper,  cut  fat 
bacon  in  very  thin  slices,  wrap  an  oyster  in  each  slice 
and  fasten  with  a  toothpick.  Heat  a  frying  pan  and 
put  in  the  little  pigs,  cook  just  long  enough  to  cook 
the  bacon.  Place  on  slices  of  toast  that  have  been 
cut  into  small  pieces  and  serve  immediately;  do  not 
remove  toothpicks.  This  is  a  nice  relish  for  lunch  or 
tea,  garnished  with  parsley.  The  pan  must  be  very 
hot  before  the  pigs  are  put  in  and  care  must  be  taken 
not  to  burn  them. 

SANDWICH  FILLING. 

Take  ham,  veal,  chicken,  sardines,  etc.,  with  the 
white  of  eggs  chopped  very  fine  and  mixed  with  suf- 
ficient of  the  dressing  to  make  a  paste  the  consistency 
of  batter;  spread  this  on  thin  slices  of  bread,  cut  in 
irregular  shapes,  and  you  have  most  delicious  sand- 
wiches. 

RUSSIAN  SANDWICHES. 

Put  chopped  olives  and  grated  cheese  with  a  lettuce 
leaf  between  slices  of  buttered  bread. 


124  MEMORANDA 


CANNING  AND  SPICED  FRUITS 


"Mingle,  mingle,  mingle;  you  that  mingle  may." 
CANNED  PIE  PLANT. 
Cut  fruit  in  squares  and  fill  fruit  cans,  (not  cook- 
ing) set  cans  in  pans-  and  fill  to  overflowing  with  cold 
water  until  can  is  all  under  water;  let  stand     two 
hours,  seal  tight,  not  heating  either  fruit  or  cans. 

PICKLED  PEACHES. 

Wash  the  peaches,  take  1  quart  vinegar,  the  same 
of  sugar  and  heat;  cook  the  fruit  a  little,  then  place 
in  jars,  pour  the  vinegar  and  sugar  over,  add  cloves 
and  seal. 

CANNED  STRAWBERRIES. 

Boil   sugar  and  water  to  a  syrup,   then  make   a 
thickening  of  2  teaspoons  corn  starch  and  %  gallon  of 
sjrup,  let  come  to  a  boil,  then  add  berries,  heat  a  few 
minutes,  can  and  seal;  place  cans  top  down  and  let 
stand  three  days  and  put  away  in  the  dark. 
CORN  CANNED. 
Three  pints  water  to  8  pints  corn,  boil  twenty  min- 
utes, then  add  1  pint  salt,  boil  three  minutes  and  can. 
SPICED  CHERRIES. 

Eight  pounds  stoned  cherries,  1  pint  strong  vinegar, 
4  pounds  brown  sugar,  all  kinds  of  spices  tied  in  a 
piece  of  cheese  cloth,  a  few  pieces  stick  cinnamon; 
drain  and  heat,  pour  boiling  hot  over  fruit  every 
morning  for  a  week.  Heat  fruit  and  juice  all  to- 
gether before  putting  in  jars.  If  desired  add  more 
sugar. 


126  CANNING  AND  SPICKD  FRUITS 

RHUBARB. 

To  what  will  make  4  quarts  of  canned  rhubarb 
slice  one  pineapple.    Cook  together,  sweeten  and  can. 

GRAPES. 

Take  grapes,  wash  and  pour  boiling  water  over 
them  until  they  are  covered,  let  stand  about  fifteen 
minutes;  skim  out  fruit  and  put  in  jars.  Make  a 
hot,  thick  syrup,  pour  over  and  seal. 

CANNED   CHERRIES. 

Pit  the  cherries,  put  them  in  clear  water  and  cook, 
dip  them  out  of  the  juice,  put  them  in  cans  and  fill 
with  boiling  water  and  seal. 

SPICED    APPLES. 

Eight  pounds  apples,  pared,  4  pounds  sugar,  1 
quart  vinegar,  1  ounce  stick  cinnamon,  %  ounce 
cloves.  Boil  sugar,  vinegar  and  spices  together;  put 
in  the  apples  and  let  them  stay  till  tender.  Put  them 
in  a  jar,  boil  syrup  till  thick,  pour  over. 

SPICED  PEACHES. 

Pare,  stone  and  halve  nine  pounds  peaches,  simmer 
till  tender,  pour  off  the  water  and  add  1  pint  vinegar, 
4  pounds  sugar,  cloves,  mace  and  cinnamon,  boil  half 
an  hour  or  less  if  they  seem  too  soft. 

CANNING  STRAWBERRIES  COLD   (FINE). 

Take  fresh,  firm  berries,  add  1  pound  sugar  to  each 
pound  of  fruit.  Scatter  the  sugar  in  between  the 
layers  of  fruit  and  let  stand  in  ice  box  eight  or  ten 
hours.  This  will  harden  the  fruit  so  you  can  put  your 
hands  in  and  stir  thoroughly  from  the  bottom.  Let 
stand  five  or  six  hours;  stir  again  and  put  into  pint 
cans ;  put  spoon  into  can  and  stir  once  or  twice  around 
to  get  out  the  air.  See  that  your  can  is  full  before 
sealing.    Use  everything  cold. 


CANNING  AND  SPICBD  FRUlTS  127 

CANNED  STRING  BEANS. 

Take  the  beans  and  cut  them  in  nice  size  to  cook, 
put  them  in  a  large  porcelain  kettle,  cover  them  with 
water,  then  add  enough  salt  to  make  quite  salty,  cook 
till  almost  tender,  put  in  quart  cans,  cover  with  the 
juice,  leaving  a  space  at  top  of  can  for  two  table- 
spoons of  good  vinegar,  seal  air  tight.  When  you 
want  to  use  them  take  and  rinse  them,  then  boil  and 
drain,  then  season  the  same  as  fresh  beans  with  the 
exception  of  salt.     They  will  keep  for  a  whole  year 

if  air  tight. 

CANNED  PINEAPPLE. 

Take  equal  measure  of  shredded  pineapple  and 
sugar,  j5lace  in  a  crock  alternately.  Let  this  stand 
over  night.  In  the  morning  drain  off  the  juice ;  to  3 
cups  of  juice  add  1  cup  water.  After  this  mixture 
comes  to  a  boil  put  in  the  pulp  of  pineapple,  let  boil 
up  (not  cook).    Seal. 

SPICED  HUCKLEBERRIES. 

Seven  pounds  berries,  S^^  pounds  sugar,  1  pint  vin- 
egar, spice  to  taste. 

SPICED  CURRANTS. 

Five  pounds  fruit,  4  pounds  sugar,  2  tablespoons 
cloves,  2  tablespoons  cinnamon,  1  pint  vinegar. 

PICKLED  PEACHES. 

Make  a  syrup  with  1  quart  of  water,  2  cups  sugar, 
%  cup  good  vinegar,  boil  until  thick;  wash  peaches 
and  drop  in  syrup  and  boil  until  tender,  take  up  and 
pack  in  jars  or  cans  as  full  as  possible  and  pour  over 
the  syrup.     Will  keep  in  jars  a  long  time. 

CANNED  BEETS. 

Boil  young  beets  until  tender,  peel  and  slice.  Take 
good,  strong  cider  vinegar  and  half  as  much  sugar  as 
vinegar.  Let  come  to  a  boil,  drop  in  beets,  heat  thor- 
oughly.    Can  immediately. 


128  MKMOKANDA 


FANCY  DESSERTS 


"She  was  so  skilled  and  perfect  in  the  art,  that  everything  her  fairy  fingers 
touched,  seemed  like  Ambrosia;  fit  for  the  gods. 

ORANGE  SHERBET, 

Juice  of  one  dozen  oranges,  half  dozen  lemons, 
strain,  add  4  cups  sugar,  2  quarts  water,  freeze;  just 
before  it  is  frozen  stiff  add  the  whites  of  two  well- 
beaten  eggs. 

LEMON    ICE. 

Juice  of  six  lemons  and  grated  rind  of  two,  2  cups 

sugar,  2  quarts  water  and  the  beaten  whites  of  4 

eggs,  freeze. 

MILK  SHERBET. 

Juice  of  4  lemons,  3  cups  sugar,  thoroughly  beat 
these  before  adding  3  pints  of  milk,  freeze  immediate- 

ly. 

PINEAPPLE  ICE. 

Dissolve  2  tablespoons  gelatine  in  %  pint  warm 
water,  add  1  pound  sugar,  3  pints  water,  1  teacup 
shredded  pineapple  and  juice  of  4  lemons.  Stir  all 
together  and  freeze. 

LEMON  CREAM. 

One  and  one-half  cups  boiling  water,  stir  2  table- 
spoons corn  starch,  wet  with  water  and  juice  of  1 
large  lemon,  add  the  beaten  yolks  of  3  eggs,  1  cup  of 
sugar,  boil  five  minutes,  stirring  all  the  time,  then  stir 
in  the  whites  beaten  stiff,  form  into  small  glasses  and 
serve  cold  with  whipped  cream  on  top  of  each  glass. 
This  is  a  dainty  dish. 


130  FANCY  DESSKRTS 

TYFOSA  DESSERT. 

One  pint  tyfosa  put  in  dish,  pour  on  1  quart  boiling 
water,  enough  of  any  kind  of  nuts  to  make  a  layer, 
and  sliced  bananas;  let  cool  and  serve. 

RAISIN  SANDWICH. 

Finely  chopped  seeded  raisins  and  English  walnut 
meats  mixed  with  the  well-beaten  white  of  an  egg, 
slightly  seasoned  and  flavored  with  a  tiny  bit ''of 
vanilla.  Figs  used  in  place  of  raisins  will  afford  a 
variety.  No  sugar  should  be  used  with  them.  Use 
equal  portions  of  fruit  and  nuts. 

ORANGE  FLOAT. 

One  quart  water,  4  tablespoons  corn  starch,  1  cup 
sugar,  cook,  add  the  juice  of  two  or  three  lemons; 
pour  this  over  five  sliced  oranges,  beat  the  whites  of 
two  eggs,  with  a  very  little  sugar,  put  on  top ;  serve 
with  whipped  cream. 

GRAPE  JUICE  FRAPPE. 

Boil  1  quart  water,  2  cups  sugar  ten  minutes,  strain 
into  can  or  freezer,  when  cold  add  3  cups  grape  juice, 
the  juice  of  2  lemons,  pack  freezer,  when  half  frozen 
remove  dasher,  set  aside  until  time  to  serve. 

CHARLOTTE  RUSSE. 

1-3  box  gelatine  dissolved  in  i/o  cup  milk,  set  in 
hot  water  until  warm,  4  tablespoons  powdered  su- 
gar, whites  of  2  eggs  beaten  stiff,  teaspoon  vaniUa. 
Whip  1  pint  cream,  add  gelatine,  stir  all  together. 
Pour  into  mould  lined  with  lady  fingers  and  set  on 
ice. 

ICE  CREAM. 

Two  quarts  milk,  let  come  to  a  boil,  2  cups  sugar, 
2  eggs,  1  tablespoon  flour,  2  tablespoons  starch;  beat 
all  together  and  pour  into  the  hot  milk ;  let  it  cook  a 
little  longer,  cool  and  put  in  a  pint  of  cream ;  flavor 
to  taste.    Freeze. 


FANCY  DESSERTS  131 

PINEAPPLE  ICE. 

One  pint  lemon  juice,  1  quart  sugar,  1  quart  water, 
1  quart  grated  pineapple.     After  it  begins  to  freeze 
put  in  the  whites  of  eight  eggs  beaten  to  a  stiff  froth. 
ICED  CHOCOLATE. 

Put  one  heaping  teaspoon  cocoa  to  each  half  pint 
boiling  water  in  double  boiler,  mix,  cook  five  minutes, 
sweeten,  remove  from  fire,  when  cold  add  half  cup 
good  cream,  beat  the  whole  until  light,  fill  glasses  half 
full  cracked  ice,  pour  over  cocoa  and  serve. 
ITALIAN  ORANGE  ICE  CREAM. 

One  pint  cream,  12  ounces  pulverized  sugar,  juice 
of  six  oranges,  2  teaspoons  orange  extract,  yolks  of  8 
eggs,  a  pinch  of  salt.     Freeze. 

LEMON  SHERBET. 

Scald  rind  of  one  lemon  in  1  quart  of  milk,  % 
pint  sugar,  juice  of  3  lemons,  let  stand  over  night 
(not  necessary  but  better).  Add  milk  when  ready  to 
freeze.    No  different  if  it  curdle. 

PRUNE  WHIP. 

Stew  1  pound  of  prunes  and  pick  fine,  stir  well 
with  chopped  nuts,  add  the  well  beaten  whites  of  4 
eggs,  1^2  cups  granulated  sugar.  Bake  in  slow  oven 
and  serve  with  whipped  cream. 

FRUIT   ICE. 

Squeeze  enough  fruit  in  a  fruit  press  to  make  a 
pint  of  juice,  add  a  pint  each  of  water  and  sugar,  pour 
the  whole  boiling  hot  on  the  whites  of  3  eggs,  beaten 
to  a  stiff  froth  and  whip  the  mixtur<^  thoroughly, 
when  cool  freeze  in  the  usual  manner.  Red  raspberry 
and  currant  make  a  fine  flavor. 

FRUIT  BLANC  MANGE. 

Stew  cherries,  cranberries  or  raspberries,  strain  off 
the  juice  and  sweeten  it ;  let  boil  in  a  bath  and  stir  in 
com  starch  wet  in  cold  water,  2  tablespoons  starch  for 
one  pint  juice,  stir  until  cooked,  mould,  cool  and  eat 
with  cream  and  sugar. 


132  FANCY  DESSERTS 

FRUIT  ICE. 

Grate  finely  flavored  apples,  make  them  very  sweet 
and  freeze.  Pears,  peaches  or  quinces  grated  fine,  or 
stewed  and  run  through  a  seive,  then  sweetened  very 
sweet  and  frozen,  are  fine. 

ICE  CREAM — ONE  GALLON. 

One  box  gelatine  dissolved  in  one  quart  hot  milk 
strain  and  add  2  pounds  sugar,  yolk  of  6  eggs  well 
beaten,  heat  eggs,  gelatine  and  sugar  until  eggs  are 
cooked.  Add  2  quarts  cold  milk,  1  quart  sweet  cream, 
whites  of  six  eggs  well  beaten,  flavor  and  freeze. 
NUT  SHERBET. 

One  cup  sugar,  juice  of  2  lemons,  put  in  double 
boiler  and  heat  yolk  of  6  eggs,  cooked  with  eggs  and 
sugar.  Beat  whites  and  put  in  slowly,  then  add  1  cup 
walnuts ;  put  in  sherbet  glasses  and  set  to  cool.  Enough 
to  serve  ten.  Put  whole  half  nut  on  top  of  each  dish. 
FRUIT  SALAD. 

One  cup  hickorynut  meats,  2  oranges,  2  bananas,  1 
can  pineapple,  cut  in  small  pieces,  fill  sherbet  cups 
half  full  with  fruit,  adding  sugar  to  taste;  fill  with 
whipped  cream.    Delicious. 

NUT  SALAD. 

One  box  gelatine,  pour  on  II/2  quarts  cold  water, 
let  this  heat  until  it  dissolves ;  1  can  pine  apples,  turn 
oif  the  juice,  add  II/2  cups  sugar,  add  to  gelatine, 
heat,  set  away  to  cool,  chop  pineapple  fine,  1% 
cups  of  any  kind  of  nuts  chopped  fine,  1  pint  whipped 
sweet  cream,  add  gelatine  when  it  begins  to  set.  Take 
silver  fork  and  mix  nuts,  cream  and  gelatine  together. 
Keep  in  cool  place,  it  will  last  several  days. 
ICE  CREAM — ONE  GALLON. 

Three  quarts  milk,  heat  boiling  hot,  1/2  cup  flour 
stirred  to  a  paste,  IV2  cups  sugar,  pinch  salt,  after  ad- 
ding flour  cook  a  few  minutes,  then  strain  and  set 
away  to  cool;  when  cool  add  1  pint  cream  and  flavor 
with  lemon  and  vanilla.    Freeze. 


/ 


FANCY   DESSERTS  133 

FRUIT  PUNCH. 

Make  a  syrup  by  boiling  2  cups  sugar,  1  cup  water 
ten  minutes,  add  one  cup  strong  tea,  1  pint  cherry 
juice,  1  pint  strawberry  juice,  juice  of  5  lemons,  juice 
of  5  oranges,  1  can  grated  pineapple;  let  stand  20 
minutes,  strain  turn  into  a  punch  bowl  over  a  piece  of 
ice;  add  i^  pint  candied  cherries,  1%  gallons  water. 
This  will  serve  50  or  60  people. 

CHERRY  TOITE. 

Drain  the  juice  off  one  can  of  cherries  and  thicken 
it  with  1  heaping  tablespoon  of  corn  starch.  Return 
to  the  cherries  adding  one  cupful  of  sugar.  Line  a 
deep  pie  tin  with  a  rich  puff  paste ;  pour  the  prepared 
cherries  into  this  and  bake.  Beat  the  whites  of  4  eggs 
to  a  stiff  froth,  add  3  tablespoonfuls  of  sugar,  i/^  cup 
chopped  nuts;  spread  over  the  top  and  return  to  the 
oven  and  brown  as  slowly  as  possible. 
CURRANT,  RASPBERRY  OR  STRAWBERRY  WHISK. 

To  3  gills  fruit  juice,  add  10  ounces  crushed  sugar, 
the  juice  of  1  lemon  and  1%  pints  cream.  Whisk  till 
thick  and  serve  in  little  glasses. 

HEAVENLY  HASH. 

Fill  a  dish  with  slices  of  bananas,  oranges,  pine- 
apple and  white  grapes,  or  any  fruit  desired.  Make 
a  jelly  of  1  package  of  gelatine,  1  pint, cold  water, 
juice  of  2  lemons  and  enough  pineapple  juice  to 
flavor  it.  Let  stand  1  hour,  then  add  2  pints  of  sugar, 
2  pints  boiling  water,  strain  over  the  fruit,  let  it  get 
cold  and  serve  with  whipped  cream. 
LEMON  ICE  CREAM. 

Squeeze  a  dozen  lemons,  make  the  juice  quite  thick 
with  white  sugar,  stir  into  it  very  slowly,  3  quarts  of 
cream  and  freeze.  Orange  ice  cream  is  prepared  in 
the  same  way,  using  less  sugar. 

STRAWBERRY  ICE  CREAM. 

Rub  1  pint  ripe  strawberries  through  a  sieve,  add 
-1  pint  cream,  4. ounces  powdered  sugar.     Freeze. 


134  FANCY   DESSERTS 

FRUIT  DESSERT. 

To  one  10c  box  jello,  take  IVs  pints  of  boiling 
water,  stir  until  dissolved  and  let  stand  until  nearly 
cool ;  add  3  sliced  bananas  and  2  oranges,  or  any  kind 
of  fruit,  but  this  is  most  preferable  with  strawberry 
flavor.  Very  nice  served  with  whipped  cream. 
FRUIT  SAIiAD. 

Soak  1  box  of  gelatine  in  14  pint  of  cold  water  20 
minutes;  add  1  quart  of  boiling  water,  the  juice  of 
2  lemons  and  sugar  to  taste ;  peel  and  cut  into  cubes 
2  large  oranges,  2  bananas  and  a  few  candied  cherries ; 
mix  all  together,  pour  into  a  mould,  set  on  ice  until 
it  hardens ;  to  be  eaten  plain  or  with  whipped  cream 
as  a  dressing. 

BAVARIAN  CREAM. 
Pick  over  2  quarts  strawberries,  squeeze  through 
a  cullender,  add  2  teacups  sugar,  when  the  sugar  is 
dissolved  add  3  tablespoons  gelatine,  previously  soaked 
in  %  cup  tepid  water.  Place  it  on  ice,  stir  it  smooth 
and  when  it  begins  to  set  stir  in  1  pint  of  cream, 
whipped,  form  into  moulds  and  serve  with  whole 
strawberries  around  it. 

ORANGE  ICE. 
Boil  114  cups  sugar  in  1  quart  of  water,  skimming 
when  necessary;  when  cold  add  juice  of  14  dozen 
oranges;  steep  the  rinds  in  a  little  water  and  strain 
into  the  rest;  add  the  rind  and  juice  of  one  lemon. 
Strain  into  freezer  and  freeze. 

PRUNE  COMPO. 
One  and  one-half  pounds  prunes  cooked,  seed,  chop 
fine,  add  1  tablespoon  sugar,  whites  of  2  eggs  beaten 
to  a  froth,  add  to  the  prunes,  stir  well,  bake  10  min- 
utes, then  frost  and  brown  in  the  oven.  Serve  cold 
with  sweet  cream. 

APPLE  ICE. 
Grate,  sweeten  and     freeze     well-flavored     apples, 
pears,  peaches  or  quinces.     Canned  fruit  may     be 
mashed  and  prepared  in  the  same  way. 


FANCY  DESSERTS  135 

SNOW  SOUFFLE. 

Beat  the  whites  of  2  eggs  to  a  stiff  froth,  dissolve 
more  than  half  a  box  of  gelatine  in  a  little  more  than 
a  pint  of  hot  water.  Two  cups  sugar  and  the  juice  of 
2  lemons ;  when  this  is  dissolved  and  cooled  stir  into  it 
the-^ggs  you  have  beaten,  beat  the  whole  together  un- 
til it  is  white  and  stiff,  mould  and  pour  around  it  a 

soft  custard. 

FKDZEN  TUTTI  FRUTTI. 

Scald  cream  and  add  equal  parts  milk ;  sweeten  and 
flavor.  When  partly  frozen,  add  chopped,  mixed  nuts 
and  1  cup  preserved  cherries. 

WHIPPED  CREAJVf. 

Place  cream  over  ice  until  thoroughly  chilled,  and 
whip  with  an  egg  beater  or  whip  churn  until  it  froths. 
While  whipping,  place  froth  on  a  sieve,  and  return  to 
bowl  to  be  re-wliipped  all  that  passes  through.  When 
cream  is  difficult  to  whip  add  to  it  and  beat  with  it 
the  white  of  an  egg.  Sweetened  and  flavored  this  is 
a  choice  dessert  alone,  but  it  may  be  served  in  various 
ways.  Baked  apples  and  fresh  or  preserved  berries 
are  delicious  with  it.  Jelly-glasses,  one-third  full  of 
jelly  and  filled  up  with  cream  make  a  very  wholesome 
and  delicious  dessert. 

PUNCH. 

One  pint  of  grape  juice,  %  piiit  sugar,  the  juice  of 

2  lemons  and  1  orange,  or  any  fruit  that  might  be 

desired. 

TAPIOCA  CREAM. 

Soak  2  tablespoons  tapioca  over  night  in  just 
enough  water  to  cover ;  in  the  morning  boil  1  quart  of 
milk  with  the  soaked  tapioca  by  placing  it  in  a  tin  can 
or  a  pail,  set  in  water  to  boil ;  add  2-3  cup  of  sugar, 
and  a  little  salt ;  beat  the  yolks  of  3  eggs  thoroughly, 
when  the  milk  has  boiled  ten  minutes  stir  in  the  yolks, 
remove  from  fire  and  stir  rapidly  for  five  minutes  so 
it  will  not  curdle.    Flavor  with  lemon  or  vanilla,  pour 


1^6  FANCY    DESSERtS 

in  a  baking  or  pudding  dish,  beat  the  whites  of  the 
eggs  to  a  stiff  froth,  pour  over  the  cream,  sift  sugar 
over  top  and  brown  in  oven.    Serve  cold  . 

CHOCOLATE  ICE  CREAM. 

Scald  1  quart  milk,  beat  3  eggs,  5  tablespoons  sweet 
chocolate  powder,  or  breakfast  cocoa,  add  enough 
v\'arm  milk  to  make  a  paste.  Rub  until  smooth,  add  2 
cups  sugar,  and  mix  all  together.  When  cold  add  1 
teaspoon  vanilla  and  freeze. 

A  NOVEL  DESERT. 

Cook  1  quart  of  cranberries  in  11/2  cups  of  water, 
when  berries  are  soft  add  2  cups  of  white  sugar,  strain 
through  cullender.  Put  a  layer  of  cranberries  in  deep 
dish,  then  cover  with  layer  of  sliced  bananas,  and  so 
on  until  this  dish  is  full.  Make  a  meringue  with  the 
whites  of  four  eggs  and  rather  more  than  the  usual 
amount  of  sugar,  add  this  to  dish  and  brown  in  oven. 
It  should  be  eaten  cold. 

RASPBERRY  CREAM. 

One  quart  good  cream,  1  pint  fresh  raspberries, 
mash  and  rub  the  fruit  through  a  fine  sieve  or  strainer 
to  extract  the  seeds,  bring  the  cream  to  a  boil  (hav- 
ing reserved  1  pint  for  froth),  and  add  to  the  berries 
while  it  remains  hot,  sweeten  with  powdered  sugar  to 
taste,  let  it  become  cold.  Now  raise  cream,  which  has 
been  reserved  to  a  froth  with  beater,  take  off  the  froth 
and  lay  it  on  a  sieve  to  drain ;  fill  dish  or  glasses  with 
the  cream  and  place  froth  on  top.  Very  nice.  Any 
kind  of  berries,  jam  or  jelly  is  good,  and  can  be  used 
without  straining. 

AMBROSIA. 

Peel  1  dozen  oranges,  slice,  put  a  thick  layer  in  a 
dish,  cover  with  powdered  sugar,  have  ready  fresh 
grated  cocoanut,  put  over  the  oranges  and  sugar  al- 
ternately until  the  dish  is  full.  Have  cocoanut  for 
the  top. 


FANCY   DESSERTS  137 

MAPLE  ICE. 

Three  cups  maple  syrup,  yolks  of  12  eggs,     21/2 

quarts  cream ;  beat  yolks  into  cold  syrup,  bring .  to 

boiling  point,  stirring  constantly,  let  cool,. whip  cream 

and  add  to  syrup  when  perfectly  cold,  pack  in  ice  and 

salt  for  7  or  8  hours.    If  cream  will  not  whip  this  will 

make  a  delicious  plain  maple  cream.    Cook  syrup  and 

eggs  as  above  and  cream  and  freeze.     Sufficient  for 

one  gallon. 

STRAWBERRY  FOAM. 

Take  1  quart  strawberries,  crush,  sprinkle  over  l^ 

cup  sugar,  set  in  a  cool  place  until  time  to  serve.  Beat 

2  eggs  stiff,  add  2  tablespoons  sugar,  stir  into  it  the 

crushed  berries.     Serve  decorated     with  large,     ripe 

berries. 

PINEAPPLE  ICE  CREAM. 

Three  pints  cream,  6  large  pineapples,  2  pounds 
powdered  sugar ;  slice  the  pineapples  thin,  scatter  the 
sugar  between  the  slices,  cover  and  let  the  fruit  stand 
three  hours,  cut  or  chop  up  in  the  syrup,  and  strain 
through  a  hair  sieve  or  double  bag  of  course  lace ;  beat 
gradually  into  the  cream  and  freeze  as  rapidly  as 
possible ;  reserve  a  few  pieces  of  pineapple  unsugared, 
cut  into  square  bits,  and  stir  through  cream  when  half 
frozen,  first  a  pint  of  well  whipped  cream  and  then  the 
fruit.  Peach  ice  cream  may  be  made  in  the  same 
way. 

One  cup  sugar,  5  tablespoons  cream,  1  square  un- 
sweetened chocolate,  %  pound  marshmallows,  vanilla 
to  flavor.  Heat  sugar,  cream  and  chocolate  slowly  to 
boiling.  Boil  hard  five  minutes,  add  tiny  pinch  salt. 
Stir  a  few  minutes,  until  slightly  cooled,  pour  over  the 
marshmallows ;  do  not  cut  for  five  hours  or  the  marsh- 
mallows  will  not  cut  smooth. 

MARSHMALLOWS. 

Pull  marshmallows  apart  in  as  small  pieces  as  you 
wish;  put  them  in  the  oven  until  light;  add  chopped 
nuts  and  serve  with  whipped  cream. 


138  MEMORANDA 


CONFECTIONERY 

"My  mission  in  life  is  a  sweet  one,  I  claim, 

For  the  children's  eyes  brighten  at  hearing  my  name." 

SUGGESTIONS. 

Granulated  sugar  is  preferable. 
Candy  should  not  be  stirred  while  boiling. 
Cream  tartar  should  not  be  added  until  the  syrup 
begins  to  boil. 

BUTTER  SCOTCH. 

One  cup  molasses,  1  cup  brown  sugar,  i^  cup  butter, 
a  little  soda,  boil  till  brittle. 

TAFFY. 

Two  cups  sugar,  %  tumbler  water,  1  teaspoon  vin- 
egar, l^  teaspoon  cream  tartar,  butter  size  of  a  wal- 
nut, vanilla. 

CENTENNIAL  DROPS. 

White  of  1  egg  beaten  to  a  stiff  froth,  1/4  pound 
pulverized  sugar,  14  teaspoon  baking  powder;  flavor 
with  lemon ;  butter  tins  and  drop  with  teaspoon  about 
three  inches  apart.  Bake  in  a  slow  oven  and  serve 
with  ice  cream. 

CREAM  CANDY. 

White  Part.  White  of  1  egg  beaten  to  a  stiff 
froth,  2  tablespoons  cream,  1  teaspoon  lemon  extract, 
mix  with  pulverized  sugar  until  you  can  mix  like 
bread,  then  roll  in  thin  cake. 

Yellow  Part.  Yolk  of  1  egg  well  beaten,  2  table- 
spoons cream,  1  teaspoon  vanilla,  mix  with  pulverized 
sugar  until  you  can  mix  like  bread,  and  roll  in  thin 
cake ;  lay  one  cake  upon  the  other  and  cut  in  squares. 
If  desired  place  nut  meats  on  top  of  squares. 


140  CONFECTIONEEY 

PEANUT  CRISPS. 

Three  pounds  sugar,  2-3  cup  New  Orleans  molasses, 
1-3  cup  butter,  II/2  pounds  shelled  peanuts,  1  pint 
water,  1  ounce  soda.  Put  molasses,  sugar  and  water 
in  kettle  and  cook  until  a  spoonful  dropped  in  water 
can  be  rolled  in  a  firm  ball ;  add  the  nuts  and  boil  five 
minutes  longer;  take  from  fire,  add  butter  and  stir 
slowly  till  melted,  add  soda,  stir  quickly  and  when  it 
begins  to  rise  pour  in  well  buttered  pans  very  thin. 

BUTTER  SCOTCH. 

Two  cups  brown  sugar,  %  cup  boiling  water,  butter 
size  " .1   -at;  vanilla,  pinch  each  of  salt  and  soda. 

SALTED  PEANUTS. 

Shell  fresh  roasted  peanuts,  remove  the  skins,  have 
butter  hot  in  skillet,  put  in  peanuts  and  stir,  sprinkle 
salt  over  them  and  stir  until  hot  through. 

TAFFY  CANDY. 

Three  pounds  sugar,  i/^  pint  cold  water,  let  boil 
five  minutes,  add  2  tablespoons  vinegar,  butter  size 
of  hickory  nut,  boil,  testing  in  cold  water  until  it  will 
click  against  the  side  of  glass;  do  not  stir  nor  scrape 
out  cooking  dish.  Pour  in  buttered  pan  to  cool.  Pull 
sufficient  and  cut  in  size  to  suits^;  Flavor. 
MAPLE  CAND%. 

Four  cups  brown  sugar,  1  cup  rich  milk  or  cream, 
butter  size  of  an  egg,  2  tablespoons  vanilla,  2  cups 
chopped  nuts.  Let  sugar  and  milk  boil  five  minutes, 
add  butter.  When  melted  take  off  the  fire,  add  vanilla 
and  nuts,  beat  well  till  the  bubbles  have  disappeared, 
pour  into  greased  tins;  when  cool  trace  in  squares. 
Very  good. 

FUDGE. 

Two  cups  sugar,  %  cup  sweet  milk,  butter  size  of 
a  good  walnut,  flavor  with  vanilla,  grate  chocolate  in 
and  cook  until  it  makes  a  soft  ball  when  dropped  in 
water ;  pour  on  buttered  plate  and  stir  until  hard. 


CONFECTIONERY  141 

CRACKERJACK. 

Two  cups  shelled  peanuts,  1  cup  hickorynut  meats, 
^  cup  walnut  meats,  6  quarts  corn  popped,  2  cups 
sugar,  2  cups  golden  syrup.  Mix  corn  and  nuts  to- 
gether. Cook  sugar  and  syrup  until  it  hairs;  pour 
over  corn  and  make  into  balls. 

POP  CORN  BALLS. 

Salt  the  corn  when  popped,  take  2  cups  New  Or- 
leans molasses,  1  cup  light  brown  sugar,  1  tablespoon 
vinegar,  butter  size  of  walnut,  boil  fifteen  minutes, 
put  in  y^.  teaspoon  soda  five  minutes  before  done,  pour 
over  com  and  make  into  balls ;  flour  the  hands. 
CRACKERJACK. 

Pop  com,  not  putting  on  much  lard  or  butter,  make 
a  syrup  of  2  cups  sugar,  1  cup  baking  molasses,  butter 
the  size  of  an  ^'gg.  Flavor.  Pour  over  popped  corn 
slowly,  stirring  constantly,  and  be  sure  to  put  enough 
syrup  so  it  will  stick  together  good,  take  out  of  pan 
you  are  stirring  it  in  and  pack  in  greased  pan.  Let 
cool  before  cutting. 

FRENCH  CREAM  CANDY. 

Two  cups  sugar,  1  cup  water,  pinch  cream  tartar. 
Allow  the  mixture  to  boil  without  stirring  until  a  drop 
falling  from  a  fork  will  "spin  a  hair,"  or  a  small 
quantity  dropped  into  a  glass  of  water  will  form  a 
soft  ball  easily  worked  with  the  fingers.  Then  remove 
to  a  cool  place,  carefully  without  shaking  and  when 
the  fingers  can  be  borne  on  the  bottom  of  the  sauce 
pan  beat  the  syrup  to  a  cream.  Now  take  up  as  much 
of  the  cream  as  can  be  handled  and  work  until  smooth. 
You  are  now  ready  to  form  candies.  Flavor.  Color 
or  leave  white  and  mold  into  any  shape. 
PEANUT  CANDY. 

One  cup  white  sugar,  1  cup  chopped  peanuts.  Put 
the  sugar  into  a  smoking  hot  frying  pan,  stir  until  it 
dissolves,  add  the  peanuts  to  and  turn  into  a  buttered 
dish  at  once. 


142  CONFECTIONERY 

HONEY  CANDY. 

Four  tablespoons  honey,  1  pint  white  sugar,  water 
enough  to  dissolve  sugar,  boil  until  brittle  when  drop- 
ped into  cold  water;  when  cooling,  pull. 

MARSH3IALLOW  FUDGE. 

One  cup  sugar,  5  tablespoons  cream,  1  square  un- 
sweetened chocolate,  %  pound  marshmallows,  vanilla 
to  flavor.  Heat  sugar,  cream  and  chocolate  slowly 
to  boiling.  Boil  hard  five  minutes,  add  tiny  pinch  salt. 
Stir  a  few  minutes,  until  slightly  cooled,  pour  over 
the  marshmallows ;  do  not  cut  for  five  hours  or  marsh- 
mallows  will  not  cut  smooth.  # 

ALMOND  CANDY. 

Two  cupfuls  of  white  sugar,  one  and  one-half  cup- 
fuls  of  sweet  milk ;  boil  until  it  will  crisp  in  water  like 
molasses  candy ;  then  add  one  and  one-half  teacup fuls 
of  blanched  almonds,  perfectly  dry. 


MEMORANDA  143 


.* 


^^"^  MEMORANDA 


Home  Remedies  and  Household  Hints 


Self  possession  is  evidence  of  a  clear  brain. 

RECIPE  FOR  A  HAPPY  DAY. 

Take  a  little  dash  of.  cold  water, 

A  little  leaven  of  prayer, 

A  little  bit  of  sunshine  gold 

Dissolved  in  morning  air. 

Add  to  your  meal  some  merriment, 

Add  thought  for  kith  and  kin. 

And  then,  as  a  prime  ingredient, 

A  plenty  of  work  thrown  in. 

Flavor  it  all  with  essence  of  love 

And  a  dash  of  play. 

Let  the  dear  old  Book  and  a  glance  above 

Complete  the  well-spent  day. 

TO  REMOVE  IRON  RUST. 

Thicken  lemon  juice  with  salt  and  rub  on  rust  spot, 
place  article  in  the  sun ;  two  or  three  applications  may 
be  necessary. 

CROUP — Melt  butter  and  molasses  together  and 
give  until  child  vomits.    Very  easy  and  very  sure. 

FOR  ROUP  IN  CHICKENS— Hog's  lard  and  sul- 
phur in  equal  parts,  or  dry  sulphur  blown  down  the 
fowl's  throat. 

SALVE — Two  tablespoons  honey,  2  tablespoons 
linseed  oil,  1  teaspoon  turpentine,  yolk  of  one  egg, 
flour  to  thicken. 


146         HOME  REMEDIES  AND  HOUSEHOLD  HINTS 

CLEANSING  SORE  THROAT— One-half  teaspoon 
common  salt,  %  teaspoon  baking  soda,  1  ounce  glycer- 
ine, water  enough  to  make  3  ounces.    Gargle  throat. 

Beat  the  white  of  an  egg  and  add  to  lemonade; 
makes  a  delightful  drink  for  invalids. 

TOOTH  POWDER— One-half  ounce  Peruvian 
bark,  1  ounce  orris  bark,  14  ounce  myrrh,  2  ounces 
pulverized  chalk. 

PNEUMONIA — Take  six  onions,  chop  fine,  put  into 
a  large  spider  over  a  hot  fire;  add  vinegar  and  rye 
meal  to  form  a  thick  paste,  stir  and  simmer  ten  min- 
utes. Put  into  cotton  bag,  large  enough  to  cover  the 
lungs  and  apply  as  hot  as  the  patient  can  bear.  In 
about  ten  minutes  change  the  poultice,  continue  re- 
heating poultice;  in  a  few  hours  the  patient  will  be 
out  of  danger.  But  continue  until  perspiration  starts 
freely  from  the  chest.  Make  two  poultices.  Also  an 
excellent  remedy  for  croup,  when  applied  to  the 
throat. 

DYSENTERY— One  tablespoon  rhubarb  root,  1 
teaspoon  baking  soda,  1  teacup  boiling  water  and  a 
little  peppermint.  Dose : — One  tablespoon  three  times 
a  day. 

QUINSY — Tar  spread  on  the  throat  and  quite  up 
under  the  ears;  cover  with  a  cloth  and  go  to  sleep, 
and  wake  up  weU.  Only  a  brown  stain  will  remain; 
it  is  easily  washed  off  and  is  sure  relief.  Recom- 
mended for  diphtheria  or  scarlet  fever. 

DR.  M.  HA]\IMOND  gives  it  is  his  experience  that 
in  convulsions  of  children,  to  turn  them  upon  the  left 
side  will  cut  short,  like  magic,  the  con^^llsions.  Epi- 
leptics treated  in  the  same  way  are  always  promptly 
relieved. 

TO  STOP  NOSE  BLEEDING— Place  a  penny  be- 
tween the  upper  lip  and  the  teeth;  hold  there  a  few 
minutes.    Never  fails. 


HOME  REMEDIES  AND  HOUSEHOLD  HINTS        147 

TO  MEND  CHINA— Take  a  very  thick  solution  of 
gum  arabic  in  water,  stir  into  it  plaster  of  paris  until 
the  mixture  becomes  of  the  consistency  of  cream,  ap- 
ply with  a  brush  to  the  broken  edges  and  join  to- 
gether. In  three  days  the  article  cannot  be  broken 
in  the  same  place. 

FOR  CRACKED  LIPS— Cover  with  inside  of  egg 
lining. 

FOR  ERYSIPELAS — Crush  raw  cranberries,  ap- 
ply as  poultice. 

RECIPE  FOR  QUARRELING — Take  a  root  of 
sassafras  and  steep  in  a  pint  of  water  and  put  in  a 
bottle  and  when  your  husband  comes  in  to  quarrel 
fill  your  mouth  with  it  and  hold  until  he  goes  away. 
A  sure  cure. 

BUFFALO  BUGS— Take  strips  of  red  flannel,  dip 
in  liquid  arsenic  and  lay  around  the  edge  of  carpet. 

TO  BEAUTIFY  THE  HAIR— Put  1  ounce  of  pul- 
verized sulphur  into  1  quart  of  rain  water,  shake  well 
every  few  hours,  then  pour  liquid  off  and  saturate  the 
scalp  every  morning.  Cures  dandruff  and  falling  out 
of  hair. 

TO  WASH  WINDOWS— Two  tablespoons  turpen- 
tine in  water. 

FOR  COLIC — Give  infants  very  warm  water  until 
they  vomit. 

TO  CLEAN  TINWARE— After  thoroughly  wash- 
ing in  hot.  soap  suds  and  wipe  dry,  then  apply  dry 
flour  and  rub  with  newspaper. 

FOR  INFLAMED  EYES — Scrape  raw  potatoes, 
apply  as  a  poultice.    Renew  as  it  gets  dry. 

REMEDY  FOR  SPRAINS— Take  boneset  and 
smart  weed,  equal  parts,  tincture  in  alcohol  four 
hours,  then  strain  and  bottle  for  use.  Bathe  surface 
of  sprain  freely. 


148         HOME  REMEDIES  AND  HOUSEHOI^D  HINTS 

TO  REMOVE  RUST — To  remove  rust  from  white 
garments  soak  them  thoroughly  in  buttermilk.  It  will 
remove  the  rust  and  make  them  white  as  snow. 

RICE  WATER — Two  ounces  rice,  two  quarts 
water  and  boil  for  an  hour  and  a  half,  then  add  sugar 
and  nutmeg  to  taste ;  some  prefer  salt.  An  excellent 
drink  in  diarrhoea  and  dysentery, 

LIME  WATER  AND  MILK— Take  a  clear,  satu- 
rated lime  water  and  fresh  milk,  each  a  wineglass  full, 
and  mix.  Let  a  tablespoonful  or  less  be  taken  at  once. 
This  will  sometimes  remain  upon  an  irritable  stomach 
which  will  retain  nothing  else. 

TAKE  FIRE  OUT  OF  BURNS— Pour  hot  water 
on  a  lump  of  white  lime ;  strain  off  the  water  and  add 
linseed  oil;  shake  well  in  a  bottle  and  apply  at  once. 
This  should  be  kept  in  every  house  for  an  emergency. 

EGG  NOG — Beat  the  white  of  an  egg  to  a  stiff,  dry 
froth,  add  1  tablespoon  sugar,  11/2  gills  sweet  milk 
and  a  grating  of  nutmeg.    Serve  at  once. 

CURE  FOR  ALCOHOLISM— In  the  morning  be- 
fore breakfast,  an  orange  should  be  eaten,  one  about 
9  o'clock,  one  before  dinner,  one  before  supper  and 
one  before  retiring;  continue  one  week.  The  second 
week  four  oranges  a  day  will  be  sufficient,  the  third 
week  three,  and  the  fourth  week  the  tippler  won't  be 
able  to  bear  the  smell  of  alcohol.    Try  it. 

CHOLERA  MIXTURE— One  ounce  tincture  of 
opium,  1  ounce  tincture  rhubarb,  1  ounce  tincture 
camphor.  Excellent  for  summer  complaints.  Dose — 
Adults,  15  drops  on  a  little  sugar;  children,  5  to  10 
drops. 

CEMENT  FOR  MARBLE— Take  one  pound  gum 
arable,  make  into  thick  mucilige,  add  to  it  powdered 
plaster  of  paris  II/2  pounds,  five  ounces  quicklime, 
mix  well;  heat  the  marble  and  apply  the  mixture. 


HOME  REMEDIES  AND  HOUSEHOLD  HINTS        149 

FOR  COUGH — Juice  of  one  lemon,  the  same 
amount  of  glycerine,  mixed.  Dose — Adult,  one  tea- 
spoonful  every  twenty  minutes  until  relieved. 

LINIMENT  FOR  RHEUMATISM— Take  1  pint 
good  cider  vinegar,  add  heaping  teaspoon  each  of  salt 
and  pepper,  boil  down  to  half  pint  and  use. 

INK  STAINS — To  remove  ink  stains,  soak  goods  in 
buttermilk. 

DISINFECTANT— Chloride  of  lime,  as  well  as  be- 
ing a  disinfectant,  is  useful  to  drive  away  rats  from 
cellars. 

MUSTARD  PLASTER— To  make  mustard  plaster: 
Use  no  water,  but  mix  the  mustard  with  the  white  of 
an  egg;  the  result  will  be  a  plaster  which  will  draw 
perfectly,  but  which  will  not  produce  a  blister. 

COUGH  RECIPE — One  pint  molasses,  1  teaspoon 
oil  peppermint,  8  drops  oil  tar,  2  tablespoons  alcohol. 
Mix  well  and  add  1  tablespoon  ginger. 

GRASS  STAINS  may  be  removed  from  white  ma- 
terial by  washing  the  stained  garment  in  spirits  of 
camphor. 

FOR  CROUP— Apply  a  cloth  wrung  out  of  cold 
water  to  the  neck  and  chest,  cover  with  dry  cloth  to 
exclude  the  air  and  put  a  bottle  of  hot  water  to  the 
feet. 

CURE  FOR  SPRAINS— Make  a  poultice  of  clay 
and  vinegar  and  bind  on. 

POULTICE  FOR  A  BOIL— Scrape  castile  soap 
into  cream  and  steep  them  together  till  right  for  a 
salve.    The  best  salve  known  for  a  boil  at  any  stage. 

TO  PRESERVE  EGGS— To  each  pail  of  water  add 
one  quart  fresh  slacked  lime  and  one  pint  common 
salt,  mix  well;  fill  a  barrel  half  full  of  this  fluid; 
put  your  eggs  in  it  any  time  after  June  and  they  will 
keep  for  months. 

TO  STOP  HICCOUGHS— One  tablespoonful 
quince  juice. 


ISO         HOME  REMEDIES  AND  HOUSEHOLD  HINTS 

TAR  SMOKE  FOR  DIPHTHERIA— Pour  equal 
parts  turpentine  and  liquid  tar  into  a  pan  or  cup  and 
set  fire  to  the  mixture.  A  dense  resinous  smoke  arises. 
The  patient  breaths  it  and  is  relieved. 

FOR  TOOTHACHE  OR  PAIN  IN  THE  FACE— 
Mix  salt  with  yolk  of  an  egg  until  about  consistency  of 
mustard;  use  same  as  mustard  plaster. 

TO  KEEP  FLIES  FROM  HORSES— Take  two 
or  three  handfuls  of  green  walnut  leaves,  pour  over 
two  or  three  quarts  of  soft  cool  water;  let  stand  one 
night;  pour  in  kettle  and  boil  fifteen  minutes.  When 
cold  wet  a  sponge  and  before  the  horse  goes  out  of 
the  stable  let  those  parts  which  are  most  irritated  be 
washed  over  with  the  liquid. 

TO  REMOVE  KEROSENE  SPOTS— Kerosene 
when  spilled  on  a  carpet  can  be  readily  removed  by 
putting  on  Indian  meal,  then  brushing  out  when  it 
has  lain  a  few  hours.  It  may  need  more  than  one  ap- 
plication if  much  has  been  spilled,  but  it  will  all  come 
out  by  repeated  application. 

COLD  SORES— Cold  sores  are  quickly  relieved  by 
applying  boracic  acid  occasionally. 

RING  WORM— Rub  the  spot  with  milk  from  milk- 
weed, which  grows  wild.  Continue  this  a  few  days 
and  the  spot  will  disappear. 

CURE  FOR  TONSILITIS— Cut  up  lovage  root 
and  fry  in  lard.    Apply  as  poultice. 

EAR  ACHE — Roast  together  onions  and  tobacco 
and  squeeze  the  juice,  drop  in  the  ear. 

TO  CLEAN  FURNITURE— A  mixture  of  equal 
parts  of  linseed  oil,  vinegar  and  turpentine. 

SURE  CURE  FOR  AGUE— Five  cents'  worth 
frankincense,  crushed,  one  grated  nutmeg  put  in  thin 
muslin  bag.    To  be  worn  over  pit  of  stomach. 

WHEN  PEELING  ONIONS  begin  at  the  root  end 
and  peel  upward  and  the  onions  will  scarcely  affect 
your  eyes  at  all. 


HOME  REMEDIES  AND  HOUSEHOLD  HINTS        151 

WHEN  MASHING  POTATOES  use  hot  milk,  and 
if  you  have  been  in  the  habit  of  using  cold  you  will 
be  surprised  at  the  difference  in  its  lightness. 

SUEE  CURE  FOR  SNAKE  BITE— I  have  seen 
many  people  bitten,  but  have  never  kno^vn  a  case 
to  prove  fatal  where  this  remedy  was  used.  Procure 
the  yolk  of  an  egg  and  mix  with  enough  salt  to  make 
a  good,  thick  poultice,  put  the  poultice  on  the  bite  and 
bandage  tightly.  Watch  the  solution  and  when  it  is 
full  of  poison  it  will  change  color  and  should  be  re- 
newed. 

CURE  FOR  FELON— A  felon  may  be  cured  by 
tying  the  affected  finger  in  a  poultice  pulverized  rock 
salt  and  turpentine,  renewing  as  the  poultice  becomes 
dry.  Usually  twenty-four  hours'  application  of  the 
above  will  cure  the  felon. 

BURNS — Apply  butter  immediately.  It  will  pre- 
vent blistering  and  remove  the  fire  and  soreness.  A 
remedy  always  at  hand  and  easily  applied. 

TO  STOP  HICCOUGHS— Put  a  few  drops  of 
good  cider  vinegar  on  a  lump  of  sugar.  Let  dissolve 
in  mouth. 

CHICKEN  LICE— The  best  remedy  for  lice  in 
poultry  houses  is  to  add  one  pound  of  concentrated 
lye  to  a  boiler  of  soap  suds  and  apply  hot  on  the 
walls,  floors  and  roofs  of  the  houses.  All  lice  and 
nits  will  then  be  destroyed.  If  the  roosts  are  sus- 
pended by  rods  from  the  rafters  and  not  allowed  to 
touch  the  sides  of  the  house  there  will  be  less  trouble 
with  lice. 

RHETOIATISM  CURE— Five  cents'  worth  nitre 
potassium,  twenty  cents'  worth  iodide  potassium,  in 
one  pint  water.  Take  one  tablespoonful  three  times 
a  day,  before  each  meal.  If  followed  as  directed  will 
cure  without  fail. 

FOR  SPRAINS — Apply  a  poultice  made  of  equal 
parts  of  salt  and  lard.  This  will  give  instant  relief 
^nd  reduce  the  swelling.    There  is  nothing  better. 


152         HOME  REMEDIES  AND  HOUSEHOLD  HINTS 

TO  REMOVE  MILDEW  AND  FRUIT  STAINS— 
Put  one  ounce  chloride  of  lime  in  a  bowl,  pour  over 
it  one  pint  of  boiling  water.  Strain  through  a  fine 
cloth.  Add  three  pints  cold  water.  Gather  up  the 
stained  places  and  put  into  the  water  and  let  remain 
twelve  hours.  Rinse  thoroughly  and  you  will  find  the 
stains  have  disappeared.  This  is  particularly  success- 
±ul  m  removing  peach  stains.  If  the  solution  is 
strained  and  the  cloth  well  rinsed  there  will  be  no 
harm  done  the  fabric. 

BOILS  AND  FELONS— Take  equal  parts  of  honey 
or  molasses  and  the  white  of  an  egg  and  enough  flour 
to  make  a  paste.    Spread  on  cloth  and  apply. 

SUGAR  CURED  MEATS-Four  ounces  saltpeter, 
4  ounces  pepper,  5  pounds  salt,  200  pounds  meat. 
Make  a  thick  syrup  of  brown  sugar  and  rub  all  over 
the  meat,  then  apply  the  dry  salt.  This  will  keep 
the  year  round. 

CURING  PORK  OR  OTHER  MEAT— For  IOC 
pounds,  1  quart  New  Orleans  molasses,  or  2  pounds 
brown  sugar,  1  tablespoon  pulverized  saltpeter,  IVo 
tablespoonfuls  soda,  dissolve  in  a  little  warm  water 
when  all  is  dissolved  pour  in  cold  water  enough  to 
cover  your  meat,  then  put  in  salt  till  it  bears  up  an 
eg-g;  pour  over  your  meat,  let  stand  five  weeks,  then 
take  out  and  smoke  if  so  desired. 


MEMORANDA  153 


154  MEMORANDA 


I 


INDEX 


Page 
BREAD. 

Baking  Powder   Biscuit 5 

Boston  Brown   Bread 5 

Bread     1,2 

Brown    Bread    4 

Buns     5 

Cinnamon   Buns    7 

Corn    Bread    4,6 

Graham  Biscuits  witli  Yeast..  6 

Graham    Bread     4 

Graham    Loaf    3 

Johnny   Cake    6 

Parker  House  Rolls    7 

Quick  Way  t©  Make  Bread ...  3 

Rolls     4 

Raised  Biscuits    4 

Salt  Rising  Bread    3 

Sour  Milk  Biscuits    5 

Soft  Ginger  Bread    6 

Steamed  Corn  Bread 7 

Steamed  Boston  Brown  Bread.  7 

Whole  Wheat  Bread 6 

BREAKFAST  AND  TEA 

DISHES. 

A  Nice  Breakfast  Dish 120 

Banana    Fritters    118 

Baking  i*owder  Pancakes 119 

Blanc-Mange   117 

Buckwheat   Cakes    121 

Cheese  Fondu   118 

Cheese  Straws   117 

Chicken  Omelet    117 

Cinnamon  Rolls   119 

Corn  Fritters   119 

Cream  Puffs   121 

Croquettes  of  Odds  and  Ends.  120 

French  Toast    117 

Fritters    118 

Gems    118 

Graham  Gems 119,  120,  122 

Graham  Griddle  Cakes 122 

Griddle  Cakes 118 

Hickorynut  Macroons    118 

Lettuce  Ham  Sandwiches 119 

Little  Pigs  in  Blankets 123 

Muffins    122 

Mush    120 


Page 

Pancakes    118 

Peanut  Sandwiches   122 

Potato  Pan  Cakes   117 

Potato  Dumplings    122 

Potato  Souffle 120 

Rice  Croquettes    119 

Waffles   118 

CAKES. 

Angel  Cake   13 

Angel  Food    21 

Blackberry   Cake    24 

Black  Cnocolate  Cake 11 

Black  Fruit  Cake 16 

Boiled  Icing    10 

Breaddough  Cake 17 

Cake 26 

Cake  Filling   18 

Caramel  Cake 13 

Chocolate  Cake 10,  23,  24 

Cheap   Cake    26 

Cocoa   Cake 25 

Coffee  Cake    11,  24 

Cornstarch   Cake    17 

Cream  Icing   19 

Cream  Puffs    16 

Cream   Cake    10 

Devil's  Cake    15,  21 

Devil's  Food    19,   25 

Economical  Cake    25 

Eggless  Fruit  Cake   13 

Everyday  Fruit  Cake    12 

Favorite  Black  Cake 11 

Feather  Cake   17 

Filling  for  Cake    15 

Filling  with   Hickorynuts,   for 

Layer  Cake   17 

Fruit  Cake    14 

Ginger  Cake    22 

Gravel  Cake    27 

Hickorynut  Cake    14,  17 

Hickorynut  Loaf  Cake 15 

Icing     20 

Jam  Cake    26 

Ladies'    Cake    23 

Layer  Cake 10,  11 

Lemon  Jelly   23 

Lemon  Sponge  Cake   18 

Loaf  Cake 21 


156 


INDEX 


Page 

Marble  Cake    19,  23 

Marriage  Cake   9 

Marshmallow    Filling    27 

Metropolitan    Cake    20 

Mixed   Layer   Cake    24 

Molasses  Cake   11,   13,  20 

National  Cake    22 

Nut   Cake    21 

Old  Fashjonpd  Tea  Cake 16 

Oronge  Cake 22 

Pink  and  Whifp  Cake 15 

Poor  Man's  Cake 12 

P'^rk    Cake    20 

Queen  Cwp   Cake 12 

Railroad  Sponge  Cake   19 

Rocky   Mountain   Cake 20 

Roll  Jelly  Cake 12,  13,  18 

Scripture  Cake 27 

Snow  Hall  Cake    11 

Spice  CaVo   18,  19 

Sponge  Cake 17,  22 

Sunshine  Cake   16 

Useful   Cake 22 

Wa termelon  Cake 21 

White  Cake 14,  16,  19 

White  Fruit  Cake   14 

White  Layer  Cake lO,  15 

White  Mountain   Cake    12 

"VNnite  Perfection  Layer  Cake.   26 
Yeast  Cake   12 

CANNING  AND  SPICED 
FRUITS. 

Canned  Beets   127 

Canned   Cherries    .'  ] ,'  126 

Canned   Corn    125 

Canned  Pie  Plant   125 

Canned  Pineapple 127 

Canned  Strawberries 125 

Canned  Strawberries  Cold....  126 

Canned  String  Beans 127 

Grapes     126 

Pickled  Peaches 125,  127 

Rhubarb     126 

Spiced    Apples .  126 

Spiced  Cherries    125 

Spiced    Currants    127 

Spiced  Huckleberries 127 

Spiced  Peaches 126 

CONFECTIONERY. 

Almond  Candy   142 

Butter  Scotch 139,  140 

Centennial   Candy    139 

Cream  Candy    I39 

Cracker   Jack    141 

French  Cream  Candy    141 

5;.udge     140 

Honey  Candy   142 

Maple   Candy    *.  140 

Marshmallow    142 


Page 

Peanut  Candy   140,   141 

Pop  Corn  Balls   141 

Salted   Peanuts    140 

Suggestions     139 

Taffy  139 

Taffy  Candy  140 

COOKIES  AND  DOUGH- 
NUTS. 

Aunt  Betsey's  Cookies 29 

Bill  Cookies    33 

Boston   Cookies    29 

Brown  Sugar  Cookies 31 

Cookies  Without  Eggs 32 

Christmas  Cookies 31 

Cream  Cookies   30 

Crullers    32 

Doughnuts    29,  32 

Drop   Cookies    31 

Fried   Cakes    33 

Fruit  Cookies   30 

Ginger  Cookies 29,  30,  31,  32 

Ginger  Snaps    33. 

<T00d  Ginger  Cookies 30 

Hermits    33 

Hermit  or  Fruit  Cookies !  32 

Jumble  Cookies    34 

Lemon  Crackers 30 

McKinley  Cookies    33 

Molasses    Cookies    31 

Nut  Cookies    30 

Spoon  Crullers   31 

Sugar  Cookies   31,  32 

White   Cookies    29 

EGGS. 

Deviled   Eggs    91 

Egg  Omelet 92 

Egg    Rings    92 

Eggs — Swiss    Style    92 

IMckled  Eggs 92 

I*oached  Eggs 91 

Scrambled  Eggs    91 

FANCY  DESSERTS. 

Ambrosia    136 

A  Novel  Dessert   136 

Apple   Ice    134 

Bavaria  Cream 134 

Charlotte    Russe    130 

Cherry  Tarte    133 

Chocolate  Ice  Cream 136 

Fruit  Ice    131,   132 

Fruit  Blanc  Mange   131 

Fruit  Punch   133 

Fruit  Salad   132,  134 

Fruit  Dessert   134 

Frozen  Tutti   Frutti    135 

Grape  Juice  Frappe 130 

Heavenly   Hash 133 

Ice  Cream 130,  132 

Italian  Orange  Ice  Cream..,.  131 


INDEX 


157 


Pago 

Iced  Chocolate    131 

Lemon    Ice    129 

Lemon  Cream 129 

Lemon  Sherbet 131 

Lemon  Ice  Cream 133 

Milk   Sherbet    129 

Marshmallows     137 

Maple  Ice    137 

Nut  Sherbet   132 

Nut  Salad   132 

Orange  Float    130 

Orange  Ice    134 

Orange   Sherbet    129 

l*ineapple  Ice 129,  131 

Pineapple  Ice  Cream 137 

Punch     135 

Prune    Compo     134 

Prune  Whip 130,  131 

Raisin   Sandwich    130 

Raspberry    Cream    136 

Snow  Souffle   135 

Strawberry  Foam 137 

Strawberry  Ice  Cream    135 

Tapioca  Cream 135 

Tyfosa  Dessert 130 

Whisk     133 

Whipped  Cream   135 

FISH  AXD  OYSTERS. 

Baked    Bass    85 

Baked  White  Fisn 86 

Boiled   Bass    87 

Codfish  Balls    86 

Creamed   Codfish    86 

Creamed  Oysters    88 

Escalloped  Oysters    88 

Fish    Balls    85 

Fried  Oysters   88 

Oyster   Omelet    88 

Oyster   Pie    88 

Oyster  Roast 88 

Pickled   Oysters    87 

Salmon  Loaf   85.  86 

Salmon  Puffs    87 

To  Fry  Eels   87 

HOME  REMEDIES. 

Boils  and  Felons 152 

Burns     151 

Buffalo   Bugs    147 

Croup     145 

Cleansing    Sore    Throat 146 

Convulsions    in    Children 146 

Cure  for  Alcoholism   148 

Cholera    Mixture    148 

Cement  for  Marble   148 

Cough  Recipe   149 

Cure  for  Sprains   149 

Cure  for  Felon 151 

Cold   Sores    150 

Cure  for  Tonsilitis 150 


Page 

Cure  for  Snake  Bite 151 

Curing  Pork  or  Other  Meat.  .  .152 

Chicken   Lice    151 

Disinfectant    149 

Dysentary    146 

Egg  Nog    148 

Ear   Ache    150 

For  Croup 149 

For    Cough    149 

For  Tooth  Ache   150 

For  Mashing  Potatoes   151 

For   Sprains    151 

For  Inflamed  Eyes 147 

For    Colic  147 

For  Cracked  Lips 147 

For  Erysipelas   147 

For  Roup  in  Chickens    145 

Grass    Stains    149 

Ink    Stains    149 

Lime  Water  and   Milk 148 

Linament   for   Rheumatism.  .  .149 

Mustard   Plaster    140 

Poultice  for  a  Boil 149 

Pneumonia    146 

Quinsy     .' 146 

Recipe  for  Quarreling 147 

Remedy  for  Sprains    147 

Rice  Water   148 

Rheumatism  Cure    151 

Ring  Worm 150 

Sugar   Cured   Meats    152 

Sure  Cure  for  Ague 150 

Salve    145 

Tar  Smoke  for  Diphtheria.  .  .150 

Tooth  Powder 146 

To  Stop  Nose  Bleeding 146 

To  Mend  China    147 

To  Beautify  the  Hair 147 

To  Wash  Windows   147 

To  Clean  Tinware   147 

To   Remove   Rust 145,   148 

Take  PJre  Out  of  Burns 148 

To  Preserve  Eggs 149 

To  Stop  Hiccoughs 149,  151 

To  Keep  Flies  from  Horses. .  .150 
To  Remove  Kerosene  Spots.  .  .150 

To  Clean   Furniture    150 

To  Peel  Onions 150 

To  Remove  Mildew  and  Fruit 
Stains     152 

MEATS. 

Beef  Loaf    78 

Beef  or  Meat  Balls 76 

Brain    Cutlets    79 

Chicken  Loaf    79 

Chicken   Pie    76 

Creamed  Chicken   78 

Delicious  Fried  Ham 82 

Dried  Beef  with  Cream 80 

Flank    Steak     81 

Fried  Liver 83 


158 


INDEX 


Page 

Frogs,  Fried   77 

Head  Cheese 80 

Meats  and  Suitable  Sauces ...  75 

Meat  Balls    76 

Meat  Cakes    75,  77 

Pigs    Feet,    Pickled 82 

Pot  Roast  of  Beef 78 

Pressed   Beef    78 

Roast  Hare  or  Rabbit 82 

Roast  Pigeon    79 

Roast     Turkey,     witli     Oyster 

Dressing    78 

Smothered  Beef  Steak   76 

Squab  Pot  Pie   80 

Stuffed  Heart 81 

Sweet  Breads   77 

Toad  in  the  Hole 77 

To  Fry  Steak   75 

To  Fry  Fresh  Ham 77 

Tongue  with  Tomato  Sauce . .  77 

To  Roast  Beef   79 

Veal  Croquetts 76 

Veal  Loaf 79 

Veal  with  Oysters 81 

PASTRY. 

Banana  Pie   44,  45 

Buttermilk    Pie    41 

Cherry  Whang   42 

Cocoanut  Pie    42 

Cherry  Pie    40 

Chocolate  Pie   42 

Cream    Pie    38 

Crumb   Pie    38 

Custard   Pie    40 

Dried  Peach  Pie    37 

Elderberry    Pie    44 

Good  Pie  Crust   41 

Lemon  Pie 41,  42,  48,  45 

Mince   Meat    45 

Mince  Pie   43 

Mock  Mince  Pie    40,  44 

Mock  Cream  Pie   44 

Orange    Cream    Pie     38 

Orange  Short  Cake   41 

Peach  Pie 40 

Pie  Shells    45 

Pie   Crust    45 

Pineapple    Pie    39 

Pieplant    Pie    39 

Plum  Cobbler   39 

Pumpkin  Pie   37,  44 

Ripe  Currant  Pie 41 

Raisin  Pie    42 

Rhubarb    Pie    37 

Shoo  Fly  Pie 43 

Short  Cake    45 

Southern  Tomato  Pie   37 

Strawberry  Short  Cake 38,  45 

Transparent   Pie    39 

Vinegar  Mince  Pie 44 


Page 
PICKLES,      CHILI     SAUCE 
AND  CATSUP. 

Chili  Sauce   104 

Chowder 106 

Chow  Chow 104,  107 

Cucumber  Mangoes    105 

Cucumber  Pickles    105   106 

Dill  Pickles 108 

French    Mustard    107 

French  Pickles   105 

Grape  Catsup   105 

Green  Tomato  Sauce 103 

Mixed    Pickles    103,    106 

Mixed  Mustard  Pickles 107 

Mustard    Pickles    103 

Pickles  in  Grape  Leaves    ....  108 

Pickled  Onions   106 

Ripe  Cucumber  Pickles.  .  104,  108 

Sweet   Relish    106 

Tomato   Catsup    •.  104 

PRESERVES  AND 
JELLIES. 

Cherry  Preserves   113 

Currant  Jam 112 

Cranberry  Jelly   114 

Cherry   Sunshine    115 

Frost  Jelly    113 

General     Rules      for      Making 

Jelly     Ill 

Grape   Jelly    Ill 

How  to  Preserve  a  Husband.  112 

Lemon  Jelly 112,  113 

Orange  Jam    112 

Pineapple  Preserves    114 

Preserved  Pears 113 

Preserved       Watermelon       or 

Citron     114 

Quince    Honey    112 

Raspberry  Jelly   Ill 

Strawberry  Sun  Preserves.  .  .  .112 
Transcendent  Crabapple   Jelly. Ill 

Tomato  Jelly    113 

Tomato   Preserves    114 

Strawberry  and  Rhubarb  Jam.  114 

PUDDINGS. 

Apple  Pudding   51 

Apple  Roley  Poley 49 

Bird  Nest  Pudding 47 

Cheese   Custard    53 

Cherry  Pudding 47,  52 

Cottage  Pudding    51 

Cream  of  Cocoanut  Pudding..  49 

Crow  Nest  Pudding 48 

Delicate  Pudding 48 

English   Plum   Pudding    51 

Fig  Pudding    49,  50 

Kiss  Pudding   48 


INDKX 


159 


Page 

Light  Pudding   51 

Orange  Pudding 53 

Orange  Roley  Poley   50 

Pudding    47,  51 

Persimmon  Pudding    52 

Pineapple  Pudding 50,  52 

Raisin  PufEs    52 

Rice   Custard    52 

Sago  and  Apple  Pudding 49 

Small  Plum  Pudding 53 

Snow  Pudding   54 

Steamed   Chocolate   Pudding. .  50 

Steamed  I  nddlng 53 

Suet  Pudding 53,  54 

Tapioca  Pudding , 48,  51 

SALADS. 

Asparagus  SsJad  100 

Bean  Salad  96 

Bean  and  Onion  Salad 95 

Beet  Salad    98 

Cabbage  Salad   99 

Cauliflower  and  Beet  Salad.  .  .100 

Chicken  Salad   95,  96 

Combination   Salad    101 

Cream  Dressing  for  Cold  Slaw.  97 

Dutch  Cheese  Salad   98 

Egg  Salad 96 

Hot   Slaw    99 

Lettuce    Salad    99 

Lobster  Salad 100 

Mayonnaise     Dressing     With- 
out Oil  98 

Mayonnaise   Dressing    101 

Mustard   Dressing    97 

Nut    Salad    96 

Oyster   Salad    99 

Potato  Salad   97,  98 

Pea  Salad   98 

Salad  Dressing  for  Cabbage,.   95 

Salad    Dressing    97 

Salmon  Salad    97,  98 

Veal   Salad    98 

Waldorf  Salad    96 

Winter  Salad   100 

SOUPS. 

Celery   Soup    59 

Cream  of  Chicken  Soup 60 

Cream  of  Tomato  Soup 59 

Green  Turtle  Soup   59 

Noodle  Soup   57 

Ox  Tail  Soup 60 


Page 

Oyster  Soup   58 

Plain  Oyster  Soup       57 

Potato  Soup   58 

Salmon   Soup    58 

Stock  for  Soup 57 

Squirrel    Soup    59 

Tomato  Soup    58 

Vegetable   Soup    57 

Vermicelli  Soup   58 

VEGETABLES. 

Asparagus     64 

Baked  Macaroni  67 

Baked  Squash 71 

Baked  Sweet  Potatoes 68 

Baked   Tomatoes    64 

Beet  Greens    71 

Boston  Baked  Beans 64,  66 

Cabbage   with   Cream 68 

Cooked  Cauliflower    63 

Cooked  Rice    72 

Com  Oysters    64 

Fried  Egg  Plant    66 

Fried  Potatoes  with  Eggs 68 

Fried   Salsify    68 

Corn,  to  Fry 65 

Light  Dumplings    66 

Lima  and  Kidney  Beans 67 

Maccaroni  and  Cheese    64 

Maccaroni  and  Tomatoes  ....  65 

Mushrooms    66 

New  Potatoes  and  Cream ....  67 

Onions    Stewed    72 

Parsnips    63 

Plum  Dumplings    65 

Potato  Fillets 69 

Potato  Pot  Pie 63 

Saratoga   Chips    64 

Sauer  Kraut 67 

Scalloped  Potatoes   66,  71 

Scalloped    Corn    72 

Scalloped  Onions   72 

Spaghetti 65 

Spinach    70 

String  Beans    6i* 

Stewed  Pumpkin    69 

Stewed  Tomatoes 71 

Succotash    65 

Sweet   Potatoes    69 

To  Boil  Rice 70 

Tomatoes 67 

Turnips    72 

Vegetable  Hash    70 

Vegetable  Oysters    63 


